A full factorial study on the effect of tannins, acidity, and ethanol on the temporal perception of taste and mouthfeel in red wine
Authors:
- Scott C. FrostSFScott C. Frost
- James F. HarbertsonJHJames F. Harbertson
- Hildegarde HeymannHHHildegarde Heymann
- 1 December 2017
- journal article
- Published by Elsevier in Food Quality and Preference
- Vol. 62, 1-7
Abstract
No abstract availableThis publication has 23 references indexed in Scilit:
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