Effects of Sulfur Dioxide on Formation of Fishy Off-Odor and Undesirable Taste in Wine Consumed with Seafood
Author:
Affiliation:
1. National Research Institute of Brewing, 3-7-1 Kagamiyama, Higashi-hiroshima, Hiroshima 739-0046, Japan
Publisher
American Chemical Society (ACS)
Subject
General Agricultural and Biological Sciences,General Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/jf9041547
Reference30 articles.
1. Comparisons between Australian consumers' and industry experts' perceptions of ideal wine and cheese combinations
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