| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 7589682 | Food Chemistry | 2016 | 8 Pages |
Abstract
Bitter, astringent, and herbaceous perceptions were significantly affected by variety, with curly endive showing on average higher scores in comparison to escarole, with particular respect to bitterness
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
L. Filippo D'Antuono, Federico Ferioli, Manuela Agata Manco,