Sensory evaluation of bitterness and astringency sub-qualities of wine phenolic compounds: synergistic effect and modulation by aromas

Published 2014 View Full Article

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Title
Sensory evaluation of bitterness and astringency sub-qualities of wine phenolic compounds: synergistic effect and modulation by aromas
Authors
Keywords
-
Journal
FOOD RESEARCH INTERNATIONAL
Volume 62, Issue -, Pages 1100-1107
Publisher
Elsevier BV
Online
2014-06-06
DOI
10.1016/j.foodres.2014.05.049

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