AGRIS - International System for Agricultural Science and Technology

Phenolic composition and mouthfeel characteristics resulting from blending Chilean red wines


Bibliographic information
Journal of the science of food and agriculture
Volume 94 Issue 4 Pagination 666 - 676 ISSN 0022-5142
Publisher
Vienna : Springer Vienna
Other Subjects
Innervation; Female; Consumer behavior; Astringency; Mouthfeel; Proanthocyanidins; Wine; Sensory receptor cells; Mechanical phenomena; Proanthocyanidins; Mouth mucosa; Male; Wine cultivars
Language
English
Type
Journal Article; Text

2024-02-28
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