Sensorial Properties of Red Wine Polyphenols: Astringency and Bitterness

AuthID
 P-00M-EBY
4
Author(s)
Tipo de Documento
Review
Year published
2017
Publicado
in CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION, ISSN: 1040-8398
Volume: 57, Número: 5, Páginas: 937-948 (12)
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Scopus®
Crossref®133
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Publication Identifiers
Pubmed: 25897713
SCOPUS: 2-s2.0-85007351784
Wos: WOS:000392415500005
Source Identifiers
ISSN: 1040-8398
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