Sensory variability associated with anthocyanic and tannic fractions isolated from red wines

  1. Ferrero-del-Teso, S. 1
  2. Suárez, A. 1
  3. Jeffery, D.W. 2
  4. Ferreira, V. 3
  5. Fernández-Zurbano, P. 1
  6. Sáenz-Navajas, M.-P. 3
  1. 1 Instituto de Ciencias de la Vid y del Vino
    info

    Instituto de Ciencias de la Vid y del Vino

    Logroño, España

    ROR https://ror.org/01rm2sw78

  2. 2 University of Adelaide
    info

    University of Adelaide

    Adelaida, Australia

    ROR https://ror.org/00892tw58

  3. 3 Universidad de Zaragoza
    info

    Universidad de Zaragoza

    Zaragoza, España

    ROR https://ror.org/012a91z28

Journal:
Food Research International

ISSN: 1873-7145

Year of publication: 2020

Volume: 136

Type: Article

DOI: 10.1016/j.foodres.2020.109340 SCOPUS: 2-s2.0-85084792321 GOOGLE SCHOLAR
Data source: Scopus