Methods for evaluating astringency in food products

Authors

Alena Proskura
Jeanne Chaloyard (ORCID: https://orcid.org/0000-0002-5816-1507)
Mathieu Schwartz (ORCID: https://orcid.org/0000-0002-2670-5274)
Mélanie Lelièvre (ORCID: https://orcid.org/0000-0003-1444-0616)
Mariam Muradova (ORCID: https://orcid.org/0000-0002-5442-2095)
Francis Canon (ORCID: https://orcid.org/0000-0003-4255-1305)
F. Neiers
Jean-Marie Heydel

Publication Details

Journal: SPIRE - Sciences Po Institutional REpository
Published: 2025-05-15
Primary Topic: Sensory Analysis and Statistical Methods
Type: article
Field-Weighted Citation Impact: 0.00

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article

Methods for evaluating astringency in food products

Alena Proskura, Jeanne Chaloyard, Mathieu Schwartz, Mélanie Lelièvre et al.

May 15, 2025

SPIRE - Sciences Po Institutional REpository

Sensory Analysis and Statistical Methods

article

Methods for evaluating astringency in food products

Alena Proskura, Jeanne Chaloyard, Mathieu Schwartz, Mélanie Lelièvre, Mariam Muradova, Francis Canon, F. Neiers, Jean-Marie Heydel

May 15, 2025article en

Abstract

No abstract available for this paper.

SPIRE - Sciences Po Institutional REpository

Zero hunger

Openalex Percentile: Top 31%

Sensory Analysis and Statistical Methods

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Methods for evaluating astringency in food products — Alena Proskura, Jeanne Chaloyard, et al. · SPIRE - Sciences Po Institutional REpository (2025) | TGRS Research Map | TGRS