EVALUATION OF BITTERNESS AND ASTRINGENCY OF (+)-CATECHIN AND (-)-EPICATECHIN IN RED WINE AND IN MODEL SOLUTION
Author:
Publisher
Wiley
Subject
Sensory Systems,Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1745-459X.1997.tb00051.x/fullpdf
Reference29 articles.
1. Bitterness and astringency of phenolic fractions in wine
2. Haemanalysis of tannins: The concept of relative astringency
3. Psychophysical evidence that oral astringency is a tactile sensation
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