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  5. Phenolic compounds and temporal perception of bitterness and pungency in extra-virgin olive oils

Phenolic compounds and temporal perception of bitterness and pungency in extra-virgin olive oils

Author(s)
Esti, Marco  
Contini, M.
Moneta, E.
Sinesio, F.
Date Issued
2009
Type
article
Volume
113
Issue
113
Start Page
1095
End Page
1100
DOI
10.1016/j.foodchem.2008.08.076
ISSN
3088146
Journal
FOOD CHEMISTRY  
Handle
http://hdl.handle.net/2067/38459
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Metrics
Conference(s)
FOOD CHEMISTRY

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