Individual differences and effect of phenolic compounds in the immediate and prolonged in-mouth aroma release and retronasal aroma intensity during wine tasting

Title
Individual differences and effect of phenolic compounds in the immediate and prolonged in-mouth aroma release and retronasal aroma intensity during wine tasting
Authors
Keywords
Phenolic compounds, Wine tasting, Oral aroma release, Retronasal aroma perception
Journal
FOOD CHEMISTRY
Volume 285, Issue -, Pages 147-155
Publisher
Elsevier BV
Online
2019-01-31
DOI
10.1016/j.foodchem.2019.01.152

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