Relationship between the sensory-determined astringency and the flavanolic composition of red wines

  1. Quijada-Morín, N.
  2. Regueiro, J.
  3. Simal-Gándara, J.
  4. Tomás, E.
  5. Rivas-Gonzalo, J.C.
  6. Escribano-Bailón, M.T.
Aldizkaria:
Journal of Agricultural and Food Chemistry

ISSN: 0021-8561,  1520-5118

Argitalpen urtea: 2012

Alea: 60

Zenbakia: 50

Orrialdeak: 12355-12361

Mota: Artikulua

DOI: 10.1021/JF3044346 GOOGLE SCHOLAR
Datuen iturria: Scopus