Influence of polysaccharides on the taste and mouthfeel of white wine
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Title
Influence of polysaccharides on the taste and mouthfeel of white wine
Authors
Keywords
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Journal
AUSTRALIAN JOURNAL OF GRAPE AND WINE RESEARCH
Volume 22, Issue 3, Pages 350-357
Publisher
Wiley
Online
2016-04-28
DOI
10.1111/ajgw.12222
References
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Related references
Note: Only part of the references are listed.- Selective extraction of polysaccharide affects the adsorption of proanthocyanidin by grape cell walls
- (2014) Yolanda Ruiz-Garcia et al. CARBOHYDRATE POLYMERS
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- Effects of Molecular Structure of Polyphenols on Their Noncovalent Interactions with Oat β-glucan
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- Comparison of Gas Chromatography-Coupled Time-of-Flight Mass Spectrometry and1H Nuclear Magnetic Resonance Spectroscopy Metabolite Identification in White Wines from a Sensory Study Investigating Wine Body
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