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Food Hydrocolloids 2020 / 6

Astringency sub-qualities drying and pucker are driven by tannin and pH – Insights from sensory and tribology of a model wine system

Wang, Shaoyang, Olarte Mantilla, Sandra M., Smith, Paul A., Stokes, Jason R., Smyth, Heather E.
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Journal:
Food Hydrocolloids
DOI:
10.1016/J.FOODHYD.2020.106109
Date:
June, 2020
File:
PDF, 1.91 MB
2020
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