Wine astringency reduces flavour intensity of Brussels...

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Journal of Texture Studies 2018 / 11

Wine astringency reduces flavour intensity of Brussels Sprouts

Carpenter, Guy, Cleaver, Leanne, Blakeley, Matthew, Hasbullah, Nurulezah, Houghton, Jack, Gardner, Alex
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Language:
english
Journal:
Journal of Texture Studies
DOI:
10.1111/jtxs.12378
Date:
November, 2018
File:
PDF, 1.10 MB
english, 2018
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