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Relationship between the Sensory-Determined Astringency and..:
Quijada-Morín, Natalia
;
Regueiro, Jorge
;
Simal-Gándara, Jesús
...
Journal of Agricultural and Food Chemistry. 60 (2012) 50 - p. 12355-12361 , 2012
Link:
https://doi.org/10.1021/jf3044346
RT Journal T1 <Title>Relationship between the Sensory-Determined Astringency and the Flavanolic Composition of Red Wines</Title> UL https://suche.suub.uni-bremen.de/peid=cr-10.1021_jf3044346&Exemplar=1&LAN=DE A1 Quijada-Morín, Natalia A1 Regueiro, Jorge A1 Simal-Gándara, Jesús A1 Tomás, Esperanza A1 Rivas-Gonzalo, Julián C. A1 Escribano-Bailón, M. Teresa PB American Chemical Society (ACS) YR 2012 SN 0021-8561 SN 1520-5118 JF Journal of Agricultural and Food Chemistry VO 60 IS 50 SP 12355 OP 12361 LK http://dx.doi.org/https://doi.org/10.1021/jf3044346 DO https://doi.org/10.1021/jf3044346 SF ELIB - SuUB Bremen
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