Author:
Dizy Marta,Gonzalo-Diago Ana,Fernández-Zurbano Purificación
Reference61 articles.
1. Alternatives to reduce the bitterness, astringency and characteristic flavour of antioxidant extracts;G Ares;Food Research International,2009
2. Chemical and sensory characterization of DOC red wines from Marche (Italy) related to vintage and grape cultivars;E Boselli;Journal of Agricultural and Food Chemistry,2004
3. Characterization of phenolics in Lacrima di Morro d'Alba wine and role on its sensory attributes;E Boselli;European Food Research and Technology,2008
4. Interaction of astringency and taste characteristics;G D Brannan;Journal of Sensory Studies,2001
5. Influence of Different Maceration Techniques and Ageing on Proanthocyanidins and Anthocyanins of Red Wine cv. Babi? (Vitis vinifera;I Budi?-Leto;Food Technology and Biotechnology,2003