Sensory Properties of Wine Tannin Fractions: Implications for In-Mouth Sensory Properties

标题
Sensory Properties of Wine Tannin Fractions: Implications for In-Mouth Sensory Properties
作者
关键词
-
出版物
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
Volume 61, Issue 3, Pages 719-727
出版商
American Chemical Society (ACS)
发表日期
2013-01-05
DOI
10.1021/jf304239n

向作者/读者发起求助以获取更多资源

Find the ideal target journal for your manuscript

Explore over 38,000 international journals covering a vast array of academic fields.

Search

Become a Peeref-certified reviewer

The Peeref Institute provides free reviewer training that teaches the core competencies of the academic peer review process.

Get Started