Interactions between Beer Compounds and Human Salivary Proteins: Insights toward Astringency and Bitterness Perception

Beer is one of the most consumed beverages worldwide with unique organoleptic properties. Bitterness and astringency are well-known key features and, when perceived with high intensity, could lead to beer rejection. Most studies on beer astringency and bitterness use sensory assays and fail to study...

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Manylion Llyfryddiaeth

Prif Awduron:	Leonor Gonçalves, Mónica Jesus, Elsa Brandão, Paulo Magalhães, Nuno Mateus, Victor de Freitas, Susana Soares
Fformat:	Artigo
Iaith:	Inglês
Cyhoeddwyd:	MDPI AG 2023-03-01
Cyfres:	Molecules
Pynciau:	beer astringency bitterness salivary proteins phenolic compounds
Mynediad Ar-lein:	https://www.mdpi.com/1420-3049/28/6/2522
Tagiau:	Ychwanegu Tag Dim Tagiau, Byddwch y cyntaf i dagio'r cofnod hwn!