Food Astringency

Project Title
New Methodologies to Study the Taste of Foods: Interpretation of Food Astringency
Project Type
Nacional / Public
Funding Body
Funding Program
Reference
PTDC/AGR-ALI/67579/2006
Funding
  • CEB: 9 360,00
  • Total: 99 975,00
Start
01-09-2007
End
28-02-2011
Partnership
Universidade do Minho, Universidade do Porto, Universidade de Aveiro
External link

Principal Investigator