Polyphenolic, polysaccharide and oligosaccharide composition of Tempranillo red wines and their relationship with the perceived astringency - Concepedia

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Polyphenolic, polysaccharide and oligosaccharide composition of Tempranillo red wines and their relationship with the perceived astringency

DOI Full Paper Access

128

Citations

34

References

2014

Year

Natalia Quijada‐Morín, Pascale Williams, Julián C. Rivas‐Gonzalo, Thierry Doco, M. Teresa Escribano-Bailón

Food ChemistryPolyphenolicsWine PerceptionTempranillo Red WinesPhytochemicalOligosaccharide CompositionPerceived AstringencyHealth Sciences

References

	Year	Citations

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