Please use this identifier to cite or link to this item:
http://hdl.handle.net/2067/38459| Title: | Phenolic compounds and temporal perception of bitterness and pungency in extra-virgin olive oils | Authors: | Esti, Marco Contini, M. Moneta, E. Sinesio, F. |
Journal: | FOOD CHEMISTRY | Issue Date: | 2009 | URI: | http://hdl.handle.net/2067/38459 | DOI: | 10.1016/j.foodchem.2008.08.076 |
| Appears in Collections: | A1. Articolo in rivista |
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