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.
Aldizkaria:
Food Chemistry

ISSN: 1873-7072,  0308-8146

Argitalpen urtea: 2023

Alea: 400

Mota: Artikulua

DOI: 10.1016/J.FOODCHEM.2022.134110 GOOGLE SCHOLAR lock_openSarbide irekia editor
Datuen iturria: Scopus