Effect of β-lactoglobulin on perception of astringency in red wine as measured by sequential profiling

LWT

Volumn 130, Issue , 2020, Pages

  Olatujoye, Jumoke B ^a,b   Methven, Lisa ^a   Jauregi, Paula ^a  

^a UNIVERSITY OF READING   (United Kingdom)

^b FEDERAL UNIVERSITY OF TECHNOLOGY   (Nigeria)

Author keywords

Astringency; Gelatin; Sequential profiling; Wine; lactoglobulin

Indexed keywords

ADDITIVES; DAIRIES; PRECIPITATION (CHEMICAL); PROTEINS; WINE;

BETA-LACTOGLOBULIN; FOOD COMPONENTS; OVERALL QUALITY; POLYPHENOL CONTENT; PRECIPITATION METHODS; SENSORY ATTRIBUTES; SENSORY QUALITIES; SENSORY TECHNIQUES;

SENSORY PERCEPTION;

EID: 85086385924     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2020.109611     Document Type: Article

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