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The biology behind a beer’s ‘bite’: You’re tasting carbonic acid!
NBCNews.com (blog) Researchers say the characteristic “bite” that’s associated with beer and other carbonated beverages comes from carbonic acid rather than carbon dioxide bubbles. The bubbles add to the appeal of a fizzy drink, but through the sense of touch rather than … |
Source: NBCNews.com (blog) – via Google News.
Read the full article here.
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