Article ISI
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY  (2013)

Comparison of analytical methods for measuring proanthocyanidins in wines and their relationship with perceived astringency

Caceres-Mella, A; Pena-Neira A.; Narvaez-Bastias, J; Jara-Campos, C; Lopez-Solis, R; Canals, JM

Más información

Título de la Revista: INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
Volumen: 48
Asunto: 12
Editorial: Wiley-Blackwell
Fecha de publicación: 2013
Página de inicio: 2588
Página final: 2594
DOI/URL:

10.1111/ijfs.12253