Astringency, bitterness and color changes in dry red wines...

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Critical Reviews in Food Science and Nutrition 2018 / 01

Astringency, bitterness and color changes in dry red wines before and during oak barrel aging: An updated phenolic perspective review

Li, Si-Yu, Duan, Chang-Qing
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Language:
english
Journal:
Critical Reviews in Food Science and Nutrition
DOI:
10.1080/10408398.2018.1431762
Date:
January, 2018
File:
PDF, 2.18 MB
english, 2018
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