Impact of apple procyanidins on sensory perception in model cider (part 2): Degree of polymerization and interactions with the matrix components

LWT

Volumn 57, Issue 1, 2014, Pages 28-34

  Symoneaux, R ^a   Chollet, S ^b   Bauduin, R ^c   Le Quere J M ^d   Baron, A ^d  

^a LUNAM Universite   (France)

^b UNIVERSITÉ CATHOLIQUE DE LILLE   (France)

^c Domaine de la Motte   (France)

^d INRA   (France)

Author keywords

Astringency; Average degree of polymerization; Bitterness; Sourness; Sweetness

Indexed keywords

FLAVONOIDS; FRUITS; POLYMERIZATION; SENSORY PERCEPTION;

ASTRINGENCY; AVERAGE DEGREE; AVERAGE DEGREE OF POLYMERIZATION; BITTERNESS; DEGREE OF INTERACTION; DEGREES OF POLYMERIZATIONS; MATRIX COMPONENTS; PROCYANIDINS; SOURNESS; SWEETNESS;

FRUCTOSE;

MALUS X DOMESTICA;

EID: 84894270184     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2014.01.007     Document Type: Article

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