Dynamic characterization of red wine astringency: Case study with Uruguayan Tannat wines

Gespeichert in:

Autor*in:	Vidal, Leticia [verfasserIn] Antúnez, Lucía Giménez, Ana Medina, Karina Boido, Eduardo Ares, Gastón

Format:	Artikel
Sprache:	Englisch

Erschienen:	2016

Rechteinformationen:	Nutzungsrecht: © Elsevier Ltd

Übergeordnetes Werk:	Enthalten in: Food research international - Barking : Elsevier Science Publ., 1992, 82(2016), Seite 128-135
Übergeordnetes Werk:	volume:82 ; year:2016 ; pages:128-135

Links:	Volltext Link aufrufen

DOI / URN:	10.1016/j.foodres.2016.02.002

Katalog-ID:	OLC197523099X

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title	Dynamic characterization of red wine astringency: Case study with Uruguayan Tannat wines
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Dynamic characterization of red wine astringency: Case study with Uruguayan Tannat wines

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