Dynamic characterization of red wine astringency: Case...

Food Research International 2016 / 04 Vol. 82

Dynamic characterization of red wine astringency: Case study with Uruguayan Tannat wines

Vidal, Leticia, Antúnez, Lucía, Giménez, Ana, Medina, Karina, Boido, Eduardo, Ares, Gastón
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Volume:
82
Language:
english
Journal:
Food Research International
DOI:
10.1016/j.foodres.2016.02.002
Date:
April, 2016
File:
PDF, 908 KB
english, 2016
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