Article ISI SCOPUS
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

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Título según WOS: Comparison of analytical methods for measuring proanthocyanidins in wines and their relationship with perceived astringency
Título según SCOPUS: Comparison of analytical methods for measuring proanthocyanidins in wines and their relationship with perceived astringency
Título de la Revista: INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
Volumen: 48
Número: 12
Editorial: Wiley
Fecha de publicación: 2013
Página de inicio: 2588
Página final: 2594
Idioma: English
URL: http://doi.wiley.com/10.1111/ijfs.12253
DOI:

10.1111/ijfs.12253
Notas: ISI, SCOPUS