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

Ano de publicación: 2023

Volume: 400

Tipo: Artigo

DOI: 10.1016/J.FOODCHEM.2022.134110 GOOGLE SCHOLAR lock_openAcceso aberto editor
Fonte de datos: Scopus