kw.\*:("fishy aftertaste")
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Iron Is an Essential Cause of Fishy Aftertaste Formation in Wine and Seafood PairingTAMURA, Takayuki; TANIGUCHI, Kiyoshi; SUZUKI, Yumiko et al.Journal of agricultural and food chemistry (Print). 2009, Vol 57, Num 18, pp 8550-8556, issn 0021-8561, 7 p.Article
Novel Method To Reduce Fishy Aftertaste in Wine and Seafood Pairing Using Alcohol-Treated Yeast CellsTSUJI, Toshikazu; KANAI, Keiko; YOKOYAMA, Aki et al.Journal of agricultural and food chemistry (Print). 2012, Vol 60, Num 24, pp 6197-6203, issn 0021-8561, 7 p.Article