Phenolic composition and mouthfeel characteristics resulting from blending Chilean red wines

  1. Cáceres-Mella, A.
  2. Peña-Neira, A.
  3. Avilés-Gálvez, P.
  4. Medel-Marabolí, M.
  5. del Barrio-Galán, R.
  6. López-Solís, R.
  7. Canals, J.M.
Revue:
Journal of the Science of Food and Agriculture

ISSN: 0022-5142,  1097-0010

Année de publication: 2014

Volumen: 94

Número: 4

Pages: 666-676

Type: Article

DOI: 10.1002/JSFA.6303 GOOGLE SCHOLAR