Sensory evaluation of bitterness and astringency of 3R(−)-epicatechin and 3S(+)-catechin
Version of Record online: 19 SEP 2006
Copyright © 1995 John Wiley & Sons, Ltd
Journal of the Science of Food and Agriculture
Volume 67, Issue 4, pages 531–535, April 1995
How to Cite
Thorngate, J. H. and Noble, A. C. (1995), Sensory evaluation of bitterness and astringency of 3R(−)-epicatechin and 3S(+)-catechin. J. Sci. Food Agric., 67: 531–535. doi: 10.1002/jsfa.2740670416
- Issue online: 19 SEP 2006
- Version of Record online: 19 SEP 2006
- Manuscript Accepted: 30 NOV 1994
- Manuscript Revised: 27 OCT 1994
- Manuscript Received: 4 JUN 1994
- American Vineyard Foundation
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