✦ LIBER ✦

Relationship between the Sensory-Determined Astringency and the Flavanolic Composition of Red Wines

✍ Scribed by Quijada-Morín, Natalia; Regueiro, Jorge; Simal-Gándara, Jesús; Tomás, Esperanza; Rivas-Gonzalo, Julián C.; Escribano-Bailón, M. Teresa

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

The relationship between sensory attribu

✍ A.L. ROBINSON; D.O. ADAMS; P.K. BOSS; H. HEYMANN; P.S. SOLOMON; R.D. TRENGOVE 📂 Article 📅 2011 🏛 John Wiley and Sons 🌐 English ⚖ 746 KB

Differences in the phenolic composition

✍ Miriam Ortega-Heras; Silvia Pérez-Magariño; Estela Cano-Mozo; Ma Luisa González- 📂 Article 📅 2010 🏛 Elsevier Science 🌐 English ⚖ 806 KB

Influence of the elimination and additio

✍ Roser Canals; María del Carmen Llaudy; Joan Miquel Canals; Fernando Zamora 📂 Article 📅 2007 🏛 Springer 🌐 English ⚖ 308 KB

Relationship between the flavanol compos

✍ P. J. Hilton; R. Palmer-Jones 📂 Article 📅 1973 🏛 John Wiley and Sons 🌐 English ⚖ 339 KB 👁 1 views

The relationship between pedometer-deter

✍ Tudor-Locke, C; Ainsworth, B E; Whitt, M C; Thompson, R W; Addy, C L; Jones, D A 📂 Article 📅 2001 🏛 Nature Publishing Group 🌐 English ⚖ 111 KB

Relationships between the chemical compo

✍ Sonia Collin; Guy Derdelinckx; Jean-Pierre Dufour 📂 Article 📅 1994 🏛 Elsevier Science 🌐 English ⚖ 542 KB