An In Vitro Tribological Astringency Assessment Method Based on Astringency Perception Mechanism
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DOI: 10.1111/jtxs.70040
Abstract: Astringency is a complex oral sensation characterized by dryness and constriction in the mouth. It is typically induced by polyphenol‐rich foods and beverages such as wine and tea. The quantitative assessment of astringency intensity has… read more here.
Keywords: method; astringency; assessment; vitro tribological ... See more keywords