Effects of oenological tannins on aroma release and perception of oxidized and non-oxidized red wine: A dynamic real-time in-vivo study coupling sensory evaluation and analytical chemistry.
Food Chem
; 372: 131229, 2022 Mar 15.
Article
in En
| MEDLINE
| ID: mdl-34624784
Key words
Full text:
1
Collection:
01-internacional
Database:
MEDLINE
Main subject:
Wine
/
Odorants
Language:
En
Journal:
Food Chem
Year:
2022
Document type:
Article
Affiliation country:
Italy