Author:
del Llaudy María Carmen,Canals Roser,Canals Joan Miquel,Zamora Fernando
Publisher
Springer Science and Business Media LLC
Subject
Industrial and Manufacturing Engineering,Biochemistry,General Chemistry,Food Science,Biotechnology
Reference57 articles.
1. Arnold R, Noble AC (1978) Bitterness and astringency of grape seed phenolics in a model solution. Am J Enol Vitic 29:150–152
2. Noble AC (1990) Bitterness and astringency in wine: development in food science 25. In: Rouseff RL (eds) Bitterness in foods and beverages. Elsevier, New York, pp 145–158
3. Gawel R (1998) Red wine astringency: a review. Austr J Grape Wine Res 4:74–98
4. Vidal S, Francis L, Guyot S, Marnet N, Kwiatkowski M, Gawel R, Cheynier V, Waters EJ. (2003) The mouth-feel properties of grape and apple proanthocyanidins in a wine-like medium. J Sci Food Agric 83(6):564–573
5. Lea A, Bridle P, Timberlake C, Singlentong VL (1979) The procyanidins of white grape and wines. Am J Enol Vitic 38:277–281
Cited by
72 articles.
订阅此论文施引文献
订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献