The interactions of wine polysaccharides with aroma compounds, tannins, and proteins, and their importance to winemaking - Concepedia

Concepedia

Publication | Open Access

The interactions of wine polysaccharides with aroma compounds, tannins, and proteins, and their importance to winemaking

DOI Full Paper Access

76

Citations

104

References

2021

Year

Hayden Jones-Moore, Rebecca E. Jelley, Matteo Marangon, Bruno Fedrizzi

Food Hydrocolloids

Food ChemistryTanninAroma CompoundsPolysaccharidePhytochemistryWine PolysaccharidesPolyphenolics

References

	Year	Citations

Page 1