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Bitterness in alcoholic beverages: The profiles of perception, constituents, and contributors

  • Published:2020-02 Issue: Volume:96 Page:222-232
  • ISSN:0924-2244
  • Container-title:Trends in Food Science & Technology
  • language:en
  • Short-container-title:Trends in Food Science & Technology

Author:

Luo Yi,Kong Linghua,Xue Ruiqi,Wang Wu,Xia Xiaole

Funder

National Key Research and Development Plan

Fundamental Research Funds for the Central Universities

111 Project

Qinglan Project of Jiangsu Province

National First-class Discipline Program of Light Industry Technology and Engineering

National Natural Science Foundation of China

Publisher

Elsevier BV

Subject

Food Science,Biotechnology

Reference99 articles.

1. Wine science in the metabolomics era;Alañón;TRAC Trends in Analytical Chemistry,2015

2. Polymorphisms in TRPV1 and TAS2Rs associate with sensations from sampled ethanol;Allen;Alcoholism: Clinical and Experimental Research,2014

3. The microbial ecology of wine grape berries;Barata;International Journal of Food Microbiology,2012

4. Acrolein in wine: Importance of 3-hydroxypropionaldehyde and derivatives in production and detection;Bauer;Journal of Agricultural and Food Chemistry,2010

5. A new perspective on microbial landscapes within food production;Bokulich;Current Opinion in Biotechnology,2016
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