New Insights into Wine Taste: Impact of Dietary Lipids on Sensory Perceptions of Grape Tannins
Author:
Affiliation:
1. Univ. Bordeaux, CNRS, CBMN UMR 5348, IECB, F-33600 Pessac, France
2. Univ. Bordeaux, IUT Génie Biologique, F-24000 Périgueux, France
Funder
Conseil Interprofessionnel du Vin de Bordeaux
Publisher
American Chemical Society (ACS)
Subject
General Agricultural and Biological Sciences,General Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/acs.jafc.0c06589
Reference43 articles.
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5. Perceived flavour changes in white wine after tasting blue mould cheese
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