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Bitterness in wine

Published:1994-12 Issue:6 Volume:56 Page:1251-1255
ISSN:0031-9384
Container-title:Physiology & Behavior
language:en
Short-container-title:Physiology & Behavior

Author:

Noble A.C.

Publisher

Elsevier BV

Subject

Behavioral Neuroscience,Experimental and Cognitive Psychology

Reference40 articles.

1. Physical properties of saliva: Composition of saliva;Afonsky,1961

2. Principles of Sensory Evaluation of Foods;Amerine,1965

3. Bitterness and astringency of phenolic fractions in wine;Arnold;J. Agric. Food Chem.,1980

4. The biological basis of food perception and acceptance;Bartoshuk;Food Qual. Pref.,1993

5. PROP Supertasters and the perception of ethyl alcohol;Bartoshuk,1993

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