Interactions between Beer Compounds and Human Salivary Proteins: Insights toward Astringency and Bitterness Perception
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DOI: 10.3390/molecules28062522
Abstract: Beer is one of the most consumed beverages worldwide with unique organoleptic properties. Bitterness and astringency are well-known key features and, when perceived with high intensity, could lead to beer rejection. Most studies on beer… read more here.
Keywords: beer; astringency bitterness; bitterness perception;