Effect of pH on Astringency in Model Solutions and Wines-Reference-Cited by-同舟云学术

Effect of pH on Astringency in Model Solutions and Wines

Published:1997-06-01 Issue:6 Volume:45 Page:2211-2216
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Kallithraka S.¹,Bakker J.¹,Clifford M. N.¹

Affiliation:

1. Institute of Food Research, Earley Gate, Whiteknights Road, Reading RG6 6BZ, United Kingdom, and School of Biological Science, University of Surrey, Guildford, Surrey GU2 5XH, United Kingdom

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf960871l

Reference22 articles.

1. Psychophysical evidence that oral astringency is a tactile sensation

2. Clifford, M. N. Astringency. InPhytochemistry of Fruit and Vegetables; Tomas-Barberan, F. A., Robins, R. J., Eds.; Proceedings of the Phytochemical Society of Europe Symposium, Murcia, Spain, Sept 1995; Clarendon Press: Oxford, U.K., 1997; pp 87−107.

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