“Oral” Tribological Study on the Astringency Sensation of Red Wines

Journal of Texture Studies

Volumn 47, Issue 5, 2016, Pages 392-402

  Brossard, Natalia ^a,b   Cai, Huifang ^a   Osorio, Fernando ^c   Bordeu, Edmundo ^b   Chen, Jianshe ^a  

^a ZHEJIANG GONGSHANG UNIVERSITY   (China)

^b PONTIFICIA UNIVERSIDAD CATÓLICA DE CHILE   (Chile)

^c UNIVERSIDAD DE SANTIAGO DE CHILE   (Chile)

Author keywords

[No Author keywords available]

Indexed keywords

FRICTION; LUBRICATION; QUALITY CONTROL; TRIBOLOGY;

EXPERIMENTAL APPROACHES; FRICTION COEFFICIENTS; INDUSTRIAL QUALITY; POSITIVE CORRELATIONS; QUALITY CHARACTERISTIC; QUANTITATIVE ASSESSMENTS; TACTILE SENSATION; TRIBOLOGICAL SYSTEMS;

SENSORY PERCEPTION;

EID: 84960184730     PISSN: 00224901     EISSN: 17454603     Source Type: Journal    
DOI: 10.1111/jtxs.12184     Document Type: Article

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