Effect of the addition of soluble polysaccharides from red and white grape skins on the polyphenolic composition and sensory properties of Tempranillo red wines

  1. Manjón, E.
  2. Li, S.
  3. Dueñas, M.
  4. García-Estévez, I.
  5. Escribano-Bailón, M.T.
Revista:
Food Chemistry

ISSN: 1873-7072,  0308-8146

Any de publicació: 2023

Volum: 400

Tipus: Article

DOI: 10.1016/J.FOODCHEM.2022.134110 GOOGLE SCHOLAR lock_openAccés obert editor
Font de les dades: Scopus