Selection of an astringency reference standard for the sensory evaluation of black tea

Journal of Sensory Studies

Volumn 19, Issue 2, 2004, Pages 119-132

  Drobna, Zuzana ^a   Wismer, Wendy V ^b   Goonewardene, Laksiri A ^b  

^a INSTITUTE OF CHEMICAL TECHNOLOGY   (Czech Republic)

^b UNIVERSITY OF ALBERTA   (Canada)

Author keywords

[No Author keywords available]

Indexed keywords

BEVERAGES; ESTERS; FRUIT JUICES; FRUITS; LUBRICATION; ORGANIC ACIDS; OXIDATION; POLYMERIZATION; PROTEINS; SKIN;

ASTRIGENTS; HYDROPHOBIC INTERACTIONS; SENSATION;

SENSORY PERCEPTION;

CAMELLIA SINENSIS;

EID: 3042535413     PISSN: 08878250     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1745-459X.2004.tb00140.x     Document Type: Article

References (19)

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