Measuring Astringency of Beverages Using a Quartz-Crystal Microbalance
Author:
Affiliation:
1. Brewing Research Laboratories, Sapporo Breweries Ltd., 10, Okatohme, Yaizu-shi, Shizuoka 425-0013, Japan
2. Department of Biomolecular Engineering, Tokyo Institute of Technology, 4259 Nagatsuda, Midori-ku, Yokohama 226-8501 Japan
Publisher
Informa UK Limited
Subject
Applied Microbiology and Biotechnology,Food Science,Biotechnology
Link
https://www.tandfonline.com/doi/pdf/10.1094/ASBCJ-61-0119
Reference14 articles.
1. Multiple Interactions between Polyphenols and a Salivary Proline-Rich Protein Repeat Result in Complexation and Precipitation
2. Psychophysical evidence that oral astringency is a tactile sensation
3. Factors influencing the formation of precipitates and hazes by gelatin and condensed and hydrolyzable tannins
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