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Oral Wine Texture Perception and Its Correlation with Instrumental Texture Features of Wine-Saliva Mixtures
Unlike solid food, texture descriptors in liquid food are scarce, and they are frequently reduced to the term viscosity. However, in wines, apart from viscosity, terms, such as astringency, body, unctuosity and density, help describe their texture, relating the complexity and balance among their che...
Gespeichert in:
| Veröffentlicht in: | Foods |
|---|---|
| Hauptverfasser: | , , , , |
| Format: | Artigo |
| Sprache: | Inglês |
| Veröffentlicht: |
MDPI
2019
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| Schlagworte: | |
| Online Zugang: | https://ncbi.nlm.nih.gov/pmc/articles/PMC6617004/ https://ncbi.nlm.nih.gov/pubmed/31159443 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3390/foods8060190 |
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