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

  1. Ferrero-del-Teso, S.
  2. Suárez, A.
  3. Jeffery, D.W.
  4. Ferreira, V.
  5. Fernández-Zurbano, P.
  6. Sáenz-Navajas, M.-P.
Zeitschrift:
Food Research International

ISSN: 1873-7145,  0963-9969

Datum der Publikation: 2020

Ausgabe: 136

Art: Artikel

DOI: 10.1016/J.FOODRES.2020.109340 GOOGLE SCHOLAR
Datenquelle: Scopus