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Study of the relationship between red wine colloidal fracti..:
Pascotto, Kevin
;
Leriche, Coline
;
Caillé, Soline
...
Food Chemistry. 361 (2021) - p. 130104 , 2021
Link:
https://doi.org/10.1016/j.foodchem.2021.130104
RT Journal T1
Study of the relationship between red wine colloidal fraction and astringency by asymmetrical flow field-flow fractionation coupled with multi-detection
UL https://suche.suub.uni-bremen.de/peid=cr-10.1016_j.foodchem.2021.130104&Exemplar=1&LAN=DE A1 Pascotto, Kevin A1 Leriche, Coline A1 Caillé, Soline A1 Violleau, Frédéric A1 Boulet, Jean-Claude A1 Geffroy, Olivier A1 Levasseur-Garcia, Cécile A1 Cheynier, Véronique PB Elsevier BV YR 2021 SN 0308-8146 JF Food Chemistry VO 361 SP 130104 LK http://dx.doi.org/https://doi.org/10.1016/j.foodchem.2021.130104 DO https://doi.org/10.1016/j.foodchem.2021.130104 SF ELIB - SuUB Bremen
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