II-2. Evaluation of astringency, mouth drying, mouth...

Food Quality and Preference 1996 Vol. 7; Iss. 3-4

II-2. Evaluation of astringency, mouth drying, mouth roughing and bitterness elicited by monomeric phenolic compounds in red wine and in model wine solution

Stamatina Kallithraka, Michael N. Clifford, Johanna Bakker
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Volume:
7
Year:
1996
Language:
english
DOI:
10.1016/s0950-3293(96)90218-9
File:
PDF, 124 KB
english, 1996
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