Chemo-sensory characterization of fractions driving different mouthfeel properties in red wines.
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DOI: 10.1016/j.foodres.2017.02.002
Abstract: Abstract The absence of reference materials with defined mouthfeel properties makes it difficult to progress in finding the chemical compound or group of compounds responsible for such properties in complex foods or beverages such as… read more here.
Keywords: characterization fractions; chemo sensory; mouthfeel properties; sensory characterization ... See more keywords