Work

Interactions Between Anthocyanins, Phenolic Compounds, and Acetaldehyde and Their Significance in Red Wines

Year: 1976

Type: article

Source: American Journal of Enology and Viticulture

DOI: 10.5344/ajev.1976.27.3.97

Authors: C. F. Timberlake, P. Bridle

Language: English

Topic: Fermentation and Sensory Analysis

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

Open Access status: closed

OpenAlex ID: W4365420246

FWCI: 3.19

Cites:

Cited by: 502

Related to: 10