Polyphenolic Characterization of Nebbiolo Red Wines and Their Interaction with Salivary Proteins

AuthID
 P-00T-9XY
7
Author(s)
Tipo de Documento
Article
Year published
2020
Publicado
in FOODS
Volume: 9, Número: 12, Páginas: 1867 (11)
Indexing
Wos®
Scopus®
Crossref®9
Google Scholar®
Publication Identifiers
SCOPUS: 2-s2.0-85113227360
Wos: WOS:000602098600001
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