Work

Phenolic substances in grapes and wine, and their significance.

Year: 1969

Type: article

Source: PubMed

Authors: V L Singleton, P Esau

Institution: University of Cambridge

Language: English

Topic: Fermentation and Sensory Analysis

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDG: Zero hunger

Open Access status: closed

OpenAlex ID: W1461657826

FWCI: 18.34

Cites: 54

Cited by: 292

Related to: 10