Acids
Author:
Publisher
John Wiley & Sons, Ltd
Reference22 articles.
1. Acids in grapes and wines: a review;Fowles;Journal of Wine Research,1992
2. Yeast and bacterial modulation of wine aroma and flavour;Swiegers;Australian Journal of Grape and Wine Research,2005
3. Lipid solubility and the sourness of acids: implications for models of the acid taste receptor;Gardner;Chemical Senses,1980
4. Comparison of the effects of concentration, pH and anion species on astringency and sourness of organic acids;Sowalsky;Chemical Senses,1998
5. Modeling the flavor thresholds of organic acids in beer as a function of their molecular properties;Siebert;Food Quality and Preference,1999
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