PHENOLICS OF CIDERS - BITTERNESS AND ASTRINGENCY

[1] HEMANALYSIS OF TANNINS - CONCEPT OF RELATIVE ASTRINGENCY [J]. PHYTOCHEMISTRY, 1973, 12 (04) : 907 - 912

[2] Evelyn John, 1670, POMONA

[3] EFFECT OF SOME CITRUS JUICE CONSTITUENTS ON TASTE THRESHOLDS FOR LIMONIN AND NARINGIN BITTERNESS [J]. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 1973, 24 (10) : 1277 - 1288

[4] JOSLYN M. A., 1964, ADVANCE FOOD RES, V13, P179

[5] Knight TA, 1801, TREATISE CULTURE APP

[6] MECHANISM OF BITTER TASTE RECEPTION - INTERACTION OF BITTER COMPOUNDS WITH MONOLAYERS OF LIPIDS FROM BOVINE CIRCUMVALLATE PAPILLAE [J]. BIOCHIMICA ET BIOPHYSICA ACTA, 1972, 288 (01) : 22 - &

[7] PHENOLICS OF CIDERS .1. PROCYANIDINS [J]. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 1974, 25 (12) : 1537 - 1545

[8] PHENOLICS OF CIDERS - OLIGOMERIC AND POLYMERIC PROCYANIDINS [J]. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 1978, 29 (05) : 471 - 477

[9] TASTE INTERACTION OF ETHYL ALCOHOL WITH SWEET, SALTY, SOUR AND BITTER COMPOUNDS [J]. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 1970, 21 (12) : 653 - &

[10] ROSSI JOSEPH A., 1966, AMER J ENOL VITICULT, V17, P240

[1] HEMANALYSIS OF TANNINS - CONCEPT OF RELATIVE ASTRINGENCY [J]. PHYTOCHEMISTRY, 1973, 12 (04) : 907 - 912

[2] Evelyn John, 1670, POMONA

[3] EFFECT OF SOME CITRUS JUICE CONSTITUENTS ON TASTE THRESHOLDS FOR LIMONIN AND NARINGIN BITTERNESS [J]. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 1973, 24 (10) : 1277 - 1288

[4] JOSLYN M. A., 1964, ADVANCE FOOD RES, V13, P179

[5] Knight TA, 1801, TREATISE CULTURE APP

[6] MECHANISM OF BITTER TASTE RECEPTION - INTERACTION OF BITTER COMPOUNDS WITH MONOLAYERS OF LIPIDS FROM BOVINE CIRCUMVALLATE PAPILLAE [J]. BIOCHIMICA ET BIOPHYSICA ACTA, 1972, 288 (01) : 22 - &

[7] PHENOLICS OF CIDERS .1. PROCYANIDINS [J]. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 1974, 25 (12) : 1537 - 1545

[8] PHENOLICS OF CIDERS - OLIGOMERIC AND POLYMERIC PROCYANIDINS [J]. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 1978, 29 (05) : 471 - 477

[9] TASTE INTERACTION OF ETHYL ALCOHOL WITH SWEET, SALTY, SOUR AND BITTER COMPOUNDS [J]. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 1970, 21 (12) : 653 - &

[10] ROSSI JOSEPH A., 1966, AMER J ENOL VITICULT, V17, P240