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1 Ergebnisse
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Effect of the addition of soluble polysaccharides from red ..:
Manjón, Elvira
;
Li, Siyu
;
Dueñas, Montserrat
..
Food Chemistry. 400 (2023) - p. 134110 , 2023
Link:
https://doi.org/10.1016/j.foodchem.2022.134110
RT Journal T1
Effect of the addition of soluble polysaccharides from red and white grape skins on the polyphenolic composition and sensory properties of Tempranillo red wines
UL https://suche.suub.uni-bremen.de/peid=cr-10.1016_j.foodchem.2022.134110&Exemplar=1&LAN=DE A1 Manjón, Elvira A1 Li, Siyu A1 Dueñas, Montserrat A1 García-Estévez, Ignacio A1 Escribano-Bailón, María Teresa PB Elsevier BV YR 2023 SN 0308-8146 JF Food Chemistry VO 400 SP 134110 LK http://dx.doi.org/https://doi.org/10.1016/j.foodchem.2022.134110 DO https://doi.org/10.1016/j.foodchem.2022.134110 SF ELIB - SuUB Bremen
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