Polyphenolic, polysaccharide and oligosaccharide composition of Tempranillo red wines and their relationship with the perceived astringency

  1. Quijada-Morín, N.
  2. Williams, P.
  3. Rivas-Gonzalo, J.C.
  4. Doco, T.
  5. Escribano-Bailón, M.T.
Revista:
Food Chemistry

ISSN: 1873-7072,  0308-8146

Any de publicació: 2014

Volum: 154

Pàgines: 44-51

Tipus: Article

DOI: 10.1016/J.FOODCHEM.2013.12.101 GOOGLE SCHOLAR
Font de les dades: Scopus