Polyphenolic, polysaccharide and oligosaccharide composition of Tempranillo red wines and their relationship with the perceived astringency
- Quijada-Morín, N.
- Williams, P.
- Rivas-Gonzalo, J.C.
- Doco, T.
- Escribano-Bailón, M.T.
ISSN: 1873-7072, 0308-8146
Argitalpen urtea: 2014
Alea: 154
Orrialdeak: 44-51
Mota: Artikulua