Litcius/Paper detail

Effect of β-lactoglobulin on perception of astringency in red wine as measured by sequential profiling

Jumoke B. Olatujoye, Lisa Methven, Paula Jauregi

2020LWT12 citationsDOI

Topics & Concepts

WineFood scienceChemistryPolyphenolOenologySensory systemGelatinAroma of wineBiochemistryPsychologyAntioxidantCognitive psychologyViticultureFermentation and Sensory AnalysisSensory Analysis and Statistical MethodsBiochemical Analysis and Sensing Techniques
Effect of β-lactoglobulin on perception of astringency in red wine as measured by sequential profiling | Litcius