A COMPARISON OF BITTER PERCEPTION IN HIGH-ALCOHOL, LOW-ALCOHOL AND ALCOHOL-FREE BEER
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1002/j.2050-0416.1996.tb00925.x/fullpdf
Reference22 articles.
1. Development and use of time-intensity methodology for sensory evaluation: A review
2. Relationships between the chemical composition and sensory evaluation of lager beers
3. Effect of Repeated Ingestion on Temporal Perception of Bitterness in Beer
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