Intensity of taste and astringency sensations elicited by red wines is associated with sensitivity to PROP (6-n-propylthiouracil)

✍ Scribed by Gary J Pickering; Katerina Simunkova; David DiBattista

• Book ID: 117641014
• Publisher: Elsevier Science
• Year: 2004
• Tongue: English
• Weight: 277 KB
• Volume: 15
• Category: Article
• ISSN: 0950-3293
• DOI: 10.1016/s0950-3293(03)00053-3