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Exploring the Impact of α-Amylase Enzyme Activity and pH on Flavor Perception of Alcoholic Drinks

The introduction of a drink in the mouth and the action of saliva and enzymes cause the perception of basic tastes and some aromas perceived in a retro-nasal way. Thus, this study aimed to evaluate the influence of the type of alcoholic beverage (beer, wine, and brandy) on lingual lipase and α-amyla...

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Detalles Bibliográficos
Autores principales:	Santos, Maria João, Correia, Elisete, Vilela, Alice
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	MDPI 2023
Materias:	Article
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10000705/ https://www.ncbi.nlm.nih.gov/pubmed/36900535 http://dx.doi.org/10.3390/foods12051018

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