Bitterness and astringency of grape and wine polyphenols
Author:
Publisher
Wiley
Subject
Horticulture
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1755-0238.2001.tb00191.x/fullpdf
Reference35 articles.
1. Bitterness and astringency of phenolic fractions in wine
2. J. Bacon, M.J.C. Rhodes, C. Santos-Buelga, A. Vivar-Quintana, V. Cheynier, and J.M. Souquet (2000 ) Interactions of condensed tannins with proline-rich proteins from human parotid saliva . Journal of Agricultural and Food Chemistry. In press.
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