1. Time intensity studies of some tastes in model solutions and alcoholic beverages
The result's identifiers
Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60461373%3A22330%2F01%3A00004843" target="_blank" >RIV/60461373:22330/01:00004843 - isvavai.cz</a>
Result on the web
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DOI - Digital Object Identifier
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Alternative languages
Result language
angličtina
Original language name
1. Time intensity studies of some tastes in model solutions and alcoholic beverages
Original language description
15. Time intensity relationships were similar in the case of bitter, astringent or soapy substances. Ethanol, sucrose and other added substances affected the intensities of bitter and astringent tastes.
Czech name
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Czech description
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Classification
Type
D - Article in proceedings
CEP classification
GM - Food industry
OECD FORD branch
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Result continuities
Project
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Continuities
Z - Vyzkumny zamer (s odkazem do CEZ)
Others
Publication year
2001
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů
Data specific for result type
Article name in the collection
6. Proceedings COST 96 Interactions of food matrix with small ligands influencing flavour and texture
ISBN
92-828-9771-0
ISSN
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e-ISSN
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Number of pages
7
Pages from-to
86-92
Publisher name
European Communities
Place of publication
Brussels
Event location
Udine
Event date
Sep 23, 1999
Type of event by nationality
EUR - Evropská akce
UT code for WoS article
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