Art
J-GLOBAL ID：200902017825189515   Reference number：86A0377975

Evaluation of the separate contributions of viscosity and sweetness of sucrose to perceived viscosity, sweetness and bitterness of vermouth.

ベルモットの官能的粘度,甘味,苦味に対するしょ糖自体がもつ甘味と粘度のそれぞれの効果
Author (2)：
BURNS D J W

About BURNS D J W

(Division of Horticulture and Processing DSIR, New Zealand)

About Division of Horticulture and Processing DSIR, New Zealand

, 
NOBLE A C

About NOBLE A C

(Univ. California)

About Univ. California


Material：
Journal of Texture Studies  (J Texture Stud)

About Journal of Texture Studies


Volume： 16  Issue： 4  Page： 365-381  Publication year： 1986 
JST Material Number： E0291D  ISSN： 0022-4901  Document type： Article
Article type： 原著論文  Country of issue： United States (USA)  Language： ENGLISH (EN)
Thesaurus term：
Thesaurus term/Semi thesaurus term
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sensory test

About sensory test

,...
Semi thesaurus term：
Thesaurus term/Semi thesaurus term
Keywords indexed to the article.
All keywords is available on JDreamIII(charged).
On J-GLOBAL, this item will be available after more than half a year after the record posted. In addtion, medical articles require to login to MyJ-GLOBAL.
vermouth

About vermouth

,...
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JST classification (2)：
JST classification
Category name(code) classified by JST.
Beers 
(FK04022P)

About Beers

,  Food quality 
(FJ01040F)

About Food quality

Terms in the title (5)：
Terms in the title
Keywords automatically extracted from the title.
ベルモット

About ベルモット

, 
粘度

About 粘度

, 
甘味

About 甘味

, 
苦味

About 苦味

, 
しょ糖

About しょ糖


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