Evaluation of the effect of a grape seed tannin extract on wine ester release and perception using in vitro and in vivo instrumental and sensory approaches
This article belongs to the Special Issue Novel Analysis on Aroma Compounds of Wine, Vinegar and Derived Products.
| Autores: | , , , |
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| Tipo de recurso: | artículo |
| Estado: | Versión publicada |
| Fecha de publicación: | 2021 |
| País: | España |
| Institución: | Consejo Superior de Investigaciones Científicas (CSIC) |
| Repositorio: | DIGITAL.CSIC. Repositorio Institucional del CSIC |
| OAI Identifier: | oai:digital.csic.es:10261/227865 |
| Acceso en línea: | http://hdl.handle.net/10261/227865 |
| Access Level: | acceso abierto |
| Palabra clave: | Wine Tannins Volatile compounds Polyphenol-aroma interactions Saliva In vitro release Retronasal aroma Time-intensity HS-GC/MS |
| Sumario: | This article belongs to the Special Issue Novel Analysis on Aroma Compounds of Wine, Vinegar and Derived Products. |
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