Wikidata

(Q42990837)

English

Characterization of taste-active fractions in red wine combining HPLC fractionation, sensory analysis and ultra performance liquid chromatography coupled with mass spectrometry detection.

scientific article published on 4 June 2010

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title
Characterization of taste-active fractions in red wine combining HPLC fractionation, sensory analysis and ultra performance liquid chromatography coupled with mass spectrometry detection (English)
1 reference
stated in
Europe PubMed Central
PubMed publication ID
20599029
reference URL
https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:20599029%20AND%20SRC:MED&resulttype=core&format=json
retrieved
7 February 2020

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