Work

Taste and mouth-feel properties of different types of tannin-like polyphenolic compounds and anthocyanins in wine

Year: 2003

Type: article

Source: Analytica Chimica Acta

DOI: 10.1016/s0003-2670(03)01346-1

Authors: Stéphane Vidal, Leigh Francis, Ann Noble, Mariola Kwiatkowski, Véronique Cheynier, Elizabeth Waters

Institutions: Australian Wine Research Institute, University of California, Davis, Institut National de Recherche pour l'Agriculture, l'Alimentation et l'Environnement, Sciences pour L’Œnologie

Language: English

Topic: Fermentation and Sensory Analysis

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

Open Access status: closed

Funder: Australian Government

OpenAlex ID: W2009658219

FWCI: 7.507

Cites: 20

Cited by: 363

Related to: 10