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1. Salivary Protein Levels as a Predictor of Perceived Astringency from Ethanol in Model Systems

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Open Access

Author:: Mobley, Katherine
Title:: Salivary Protein Levels as a Predictor of Perceived Astringency from Ethanol in Model Systems
Area of Honors:: Food Science
Keywords:: astringency
salivary proteins
SP-D
File:: Download thesis_template4.08_KMFINAL.pdf
Thesis Supervisors:: John E Hayes, Thesis Supervisor
John E Hayes, Thesis Honors Advisor
Helene Hopfer, Faculty Reader