Interactions between Beer Compounds and Human Salivary Proteins: Insights toward Astringency and Bitterness Perception

Beer is one of the most consumed beverages worldwide with unique organoleptic properties. Bitterness and astringency are well-known key features and, when perceived with high intensity, could lead to beer rejection. Most studies on beer astringency and bitterness use sensory assays and fail to study...

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Detalles Bibliográficos
Autores principales: Gonçalves, Leonor, Jesus, Mónica, Brandão, Elsa, Magalhães, Paulo, Mateus, Nuno, de Freitas, Victor, Soares, Susana
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10053927/
https://www.ncbi.nlm.nih.gov/pubmed/36985492
http://dx.doi.org/10.3390/molecules28062522

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10053927/
https://www.ncbi.nlm.nih.gov/pubmed/36985492
http://dx.doi.org/10.3390/molecules28062522

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