Comparison of analytical methods for measuring proanthocyanidins in wines and their relationship with perceived astringency
Cáceres-Mella, Alejandro, Peña-Neira, Álvaro, Narváez-Bastias, Jaime, Jara-Campos, Carla, López-Solís, Remigio, Canals, Joan M.
Published in International journal of food science & technology (01.12.2013)
Published in International journal of food science & technology (01.12.2013)
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