Measuring Astringency of Beverages Using a Quartz-Crystal Microbalance

Journal of the American Society of Brewing Chemists

Volumn 61, Issue 3, 2004, Pages 119-124

  Kaneda, Hirotaka ^a   Watari, Junji ^a   Takashio, Masachika ^a   Okahata, Yoshio ^b  

^a SAPPORO BREWERIES LTD   (Japan)

^b TOKYO INSTITUTE OF TECHNOLOGY   (Japan)

Author keywords

Beer; Lipid coated quartz crystal microbalance; Peptide immobilized quartz crystal microbalance; Tannins; Tea; Wine

Indexed keywords

CINCHONA PUBESCENS;

EID: 0348197115     PISSN: 03610470     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

References (14)

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