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.
Revue:
Food Chemistry

ISSN: 1873-7072,  0308-8146

Année de publication: 2023

Volumen: 400

Type: Article

DOI: 10.1016/J.FOODCHEM.2022.134110 GOOGLE SCHOLAR lock_openAccès ouvert editor
La source de données: Scopus