Evaluation of the long-lasting flavour perception after the consumption of wines treated with different types of oenological additives considering individual 6-n-propylthiouracil taster status
This article belongs to the Special Issue Advances in Wine Physicochemical Properties, Sensory Attributes, and Health Benefits.
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| Main Authors: | , , , , |
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| Other Authors: | |
| Format: | artículo biblioteca |
| Language: | English |
| Published: |
Multidisciplinary Digital Publishing Institute
2023
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| Subjects: | Wine, Oenotannins, Mannoproteins, Flavour persistence, PROP taste phenotype, Time–intensity sensory analysis, |
| Online Access: | http://hdl.handle.net/10261/341742 http://dx.doi.org/10.13039/501100011033 |
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