Beer astringency assessed by time–intensity and quantitative descriptive analysis: Influence of pH and accelerated aging
Author:
Publisher
Elsevier BV
Subject
Nutrition and Dietetics,Food Science
Reference21 articles.
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4. Using repeated ingestion to determine the effect of sweetness, viscosity and oiliness on temporal perception of soymilk astringency;Courregelongue;Food Quality and Preference,1999
5. Polyphenols and beer flavor;Dadic;Proceedings of the American Society of Brewing Chemists,1973
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