Tribology and QCM-D approaches provide mechanistic insights into red wine mouthfeel, astringency sub-qualities and the role of saliva

Publication date: Available online 3 June 2021Source: Food HydrocolloidsAuthor(s): Shaoyang Wang, Sandra M. Olarte Mantilla, Paul A. Smith, Jason R. Stokes, Heather E. Smyth

Source: Food Hydrocolloids - June 3, 2021 Category: Food Science Source Type: research