Version 2 2024-06-03, 09:10
Version 1 2018-01-01, 00:00
journal contribution
posted on 2024-06-03, 09:10 authored by R Gawel, PA Smith, S Cicerale, Russell KeastRussell KeastThe mouthfeel of white wine
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Location
United StatesLanguage
EnglishPublication classification
C Journal article, C1 Refereed article in a scholarly journalCopyright notice
2017, Taylor & Francis GroupJournal
Critical Reviews in Food Science and NutritionVolume
58Pagination
2939-2956ISSN
1040-8398eISSN
1549-7852Issue
17Publisher
TAYLOR & FRANCIS INCUsage metrics
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Keywords
Science & TechnologyLife Sciences & BiomedicineFood Science & TechnologyNutrition & DieteticsWhite winemouthfeeltexturephenolicspolysaccharidesalcoholacidityPROLINE-RICH PROTEINCOLOR-RELATED PHENOLICSTIME-OF-FLIGHTVITIS-VINIFERALIQUID-CHROMATOGRAPHY2-S-GLUTATHIONYLCAFTARIC ACIDEPIGALLOCATECHIN GALLATEDIRECTED IDENTIFICATIONSENSORY CHARACTERISTICSVOLATILE COMPOSITION3006 Food sciences
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