The effect of polysaccharides on the astringency induced by phenolic compounds

  1. Troszyńska, A.
  2. Narolewska, O.
  3. Robredo, S.
  4. Estrella, I.
  5. Hernández, T.
  6. Lamparski, G.
  7. Amarowicz, R.
Revue:
Food Quality and Preference

ISSN: 0950-3293

Année de publication: 2010

Volumen: 21

Número: 5

Pages: 463-469

Type: Article

DOI: 10.1016/J.FOODQUAL.2009.12.005 GOOGLE SCHOLAR
La source de données: Scopus