✦ LIBER ✦

EVALUATION OF BITTERNESS AND ASTRINGENCY OF (+)-CATECHIN AND (-)-EPICATECHIN IN RED WINE AND IN MODEL SOLUTION

✍ Scribed by S. KALLITHRAKA; J. BAKKER; M.N. CLIFFORD

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

Sensory evaluation of bitterness and ast

✍ J H Thorngate III; A C Noble 📂 Article 📅 1995 🏛 John Wiley and Sons 🌐 English ⚖ 473 KB

II-2. Evaluation of astringency, mouth d

✍ Stamatina Kallithraka; Michael N. Clifford; Johanna Bakker 📂 Article 📅 1996 🏛 Elsevier Science 🌐 English ⚖ 124 KB

Astringency and bitterness of selected p

✍ Jane L Robichaud; Ann C Noble 📂 Article 📅 1990 🏛 John Wiley and Sons 🌐 English ⚖ 599 KB

Bitterness and astringency of phenolic f

✍ Arnold, Richard A.; Noble, Ann C.; Singleton, Vernon L. 📂 Article 📅 1980 🏛 American Chemical Society 🌐 English ⚖ 551 KB

Orosensory-Directed Identification of As

✍ Hufnagel, Jan Carlos; Hofmann, Thomas 📂 Article 📅 2008 🏛 American Chemical Society 🌐 English ⚖ 279 KB

Effect of pH, ethanol and acidity on ast

✍ Hélène Fontoin; Cédric Saucier; Pierre-Louis Teissedre; Yves Glories 📂 Article 📅 2008 🏛 Elsevier Science 🌐 English ⚖ 135 KB