Effect of the addition of soluble polysaccharides from red and white grape skins on the polyphenolic composition and sensory properties of Tempranillo red wines-Reference-Cited by-同舟云学术

Effect of the addition of soluble polysaccharides from red and white grape skins on the polyphenolic composition and sensory properties of Tempranillo red wines

Published:2023-01 Issue: Volume:400 Page:134110
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Manjón Elvira,Li Siyu,Dueñas Montserrat,García-Estévez Ignacio,Escribano-Bailón María Teresa

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

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