Modeling grape taste and mouthfeel from chemical composition-Reference-Cited by-同舟云学术

Modeling grape taste and mouthfeel from chemical composition

Published:2022-03 Issue: Volume:371 Page:131168
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Ferrero-del-Teso Sara,Suárez Alejandro,Ferreira Chelo,Perenzoni Daniele,Arapitsas Panagiotis,Mattivi Fulvio,Ferreira Vicente,Fernández-Zurbano Purificación,Sáenz-Navajas María-Pilar

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference38 articles.

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4. Evaluation of a rating-based variant of check-all-that-apply questions: Rate-all-that-apply (RATA);Ares;Food Quality and Preference,2014

5. Bitterness and astringency of phenolic fractions in wine;Arnold;Journal of Agricultural and Food Chemistry,1980

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