Beer astringency assessed by time–intensity and quantitative descriptive analysis: Influence of pH and accelerated aging - Concepedia

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Beer astringency assessed by time–intensity and quantitative descriptive analysis: Influence of pH and accelerated aging

51

Citations

18

References

2005

Year

Nancy François, Christine Guyot-Declerck, Bénédicte Hug, Delphine Callemien, Bernadette Govaerts, Sonia Collin

Food Quality and Preference

Food ChemistryShelf LifeFood FermentationBeer AstringencyLongevityFood AnalysisQuantitative Descriptive AnalysisBeverage IndustryFood QualityHealth Sciences

References

	Year	Citations

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