Sensorial properties of red wine polyphenols: Astringency and bitterness.
about
Association between taste receptor (TAS) genes and the perception of wine characteristics.A specific dose of grape seed-derived proanthocyanidins to inhibit body weight gain limits food intake and increases energy expenditure in rats.Nero d'Avola and Perricone cultivars: determination of polyphenols, flavonoids and anthocyanins in grapes and wines.
P2860
Sensorial properties of red wine polyphenols: Astringency and bitterness.
description
2015 nî lūn-bûn
@nan
2015年の論文
@ja
2015年論文
@yue
2015年論文
@zh-hant
2015年論文
@zh-hk
2015年論文
@zh-mo
2015年論文
@zh-tw
2015年论文
@wuu
2015年论文
@zh
2015年论文
@zh-cn
name
Sensorial properties of red wine polyphenols: Astringency and bitterness.
@en
type
label
Sensorial properties of red wine polyphenols: Astringency and bitterness.
@en
prefLabel
Sensorial properties of red wine polyphenols: Astringency and bitterness.
@en
P2860
P50
P1476
Sensorial properties of red wine polyphenols: Astringency and bitterness.
@en
P2093
Victor de Freitas
P2860
P304
P356
10.1080/10408398.2014.946468
P577
2015-04-21T00:00:00Z