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Sensory evaluation of bitterness and astringency sub-qualities of wine phenolic compounds: synergistic effect and modulation by aromas

Crossref DOI link: https://doi.org/10.1016/j.foodres.2014.05.049

Published Print: 2014-08

Update policy: https://doi.org/10.1016/elsevier_cm_policy

Authors

Ferrer-Gallego, Raúl

Hernández-Hierro, José Miguel

Rivas-Gonzalo, Julián C.

Escribano-Bailón, M. Teresa
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Article Title: Sensory evaluation of bitterness and astringency sub-qualities of wine phenolic compounds: synergistic effect and modulation by aromas

Journal Title: Food Research International

CrossRef DOI link to publisher maintained version: https://doi.org/10.1016/j.foodres.2014.05.049

Content Type: article

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