Work

Astringency and bitterness of selected phenolics in wine

Year: 1990

Type: article

Source: Journal of the Science of Food and Agriculture

DOI: 10.1002/jsfa.2740530307

Authors: Jane L Robichaud, Ann C Noble

Institution: University of California, Davis

Language: English

Topic: Fermentation and Sensory Analysis

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

Open Access status: closed

OpenAlex ID: W2004414268

FWCI: 4.162

Cites: 22

Cited by: 411

Related to: 10