Landbrug og biologi
astringency
16%
beef
73%
chefs
10%
chemical composition
4%
cooking
11%
esters
4%
evaporation
6%
flavor
15%
gas chromatography
5%
heat
7%
high performance liquid chromatography
5%
methodology
22%
mouthfeel
16%
odor compounds
6%
odors
4%
particulates
12%
phenolic compounds
5%
proteins
4%
red wines
93%
sauces
8%
sensory evaluation
5%
sugar acids
14%
tannins
22%
volatile compounds
6%
wines
76%
Kemiske forbindelser
Adstringent
99%
Ester
12%
Evaporation
18%
Gas Chromatography
16%
Protein
16%
Red
56%
Reduction
37%
Tannin
98%
Volatile Agent
22%
Medicin og biovidenskab
Astringents
26%
Cooking
13%
Esters
5%
Gas Chromatography
6%
Heating
11%
High Pressure Liquid Chromatography
4%
Odorants
11%
Proteins
4%
Red Meat
98%
Sugar Acids
17%
Tannins
27%
Wine
100%