TY  - JOUR 
AU  - Ferrer-Gallego, Raúl
AU  - Hernández-Hierro, José Miguel
AU  - Rivas Gonzalo, Julián C.
AU  - Escribano Bailón, María Teresa
PY  - 2014
SN  - 0963-9969
UR  - http://hdl.handle.net/10366/141100
AB  - [EN] Mouthfeel characteristics of wine phenolic compounds (catechin, epicatechin, coumaric acid, caffeic acid, protocatechuic acid and gallic acid) were evaluated by sensory analysis using a Labeled Magnitude Scale for rating the intensity of the...
LA  - eng
KW  - Phenolic compounds
KW  - Sensory analysis
KW  - Bitterness
KW  - Astringency
KW  - Wine
KW  - Aromas
TI  - Sensory evaluation of bitterness and astringency sub-qualities of wine phenolic compounds: synergistic effect and modulation by aromas
DO  - 10.1016/j.foodres.2014.05.049
T2  - Food Research International
VL  - 62
M2  - 1100
ER  -