Astringency sub‐qualities of red wines and the influence of wine–saliva aggregates-Reference-Cited by-同舟云学术

Astringency sub‐qualities of red wines and the influence of wine–saliva aggregates

Published:2021-05-16 Issue:10 Volume:56 Page:5382-5394
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int. J. Food Sci. Technol.

Author:

Brossard Natalia¹^ORCID,Gonzalez‐Muñoz Beatriz¹²,Pavez Carolina¹,Ricci Arianna³,Wang Xinmiao⁴,Osorio Fernando⁵,Bordeu Edmundo¹,Paola Parpinello Giuseppina³^ORCID,Chen Jianshe⁴^ORCID

Affiliation:

1. Departamento de Fruticultura y Enología, Facultad de Agronomía e Ingeniería Forestal Pontificia Universidad Católica de Chile Santiago 7820436 Chile

2. Departamento de Genética Molecular y Microbiología Facultad de Ciencias Biológicas Pontificia Universidad Católica de Chile Santiago 8331150 Chile

3. Dipartimento di Scienze degli Alimenti Università di Bologna P.za Goidanich 60 Cesena I‐47023 Italy

4. School of Food Science and Biotechnology Zhejiang Gongshang University Hangzhou 310018 China

5. Department of Food Science and Technology Universidad de Santiago de Chile Santiago 9170022 Chile

Funder

Comisión Nacional de Investigación Científica y Tecnológica

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/ijfs.15065

Reference57 articles.