Your search returned 4 results.

Results
	1.	Taste and mouthfeel properties of red wines proanthocyanidins and their relation to the chemical composition. [electronic resource] by Gonzalo-Diago, Ana Dizy, Marta Fernández-Zurbano, Purificación Producer: 20140310 In: Journal of agricultural and food chemistry vol. 61 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	2.	Contribution of low molecular weight phenols to bitter taste and mouthfeel properties in red wines. [electronic resource] by Gonzalo-Diago, Ana Dizy, Marta Fernández-Zurbano, Purificación Producer: 20140902 In: Food chemistry vol. 154 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	3.	Grapevine-shoot stilbene extract as a preservative in red wine. [electronic resource] by Raposo, Rafaela Ruiz-Moreno, María José Garde-Cerdán, Teresa Puertas, Belén Moreno-Rojas, José Manuel Gonzalo-Diago, Ana Guerrero, Raúl Ortíz, Víctor Cantos-Villar, Emma Producer: 20160727 In: Food chemistry vol. 197 Pt B Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	4.	Effect of cluster thinning and prohexadione calcium applications on phenolic composition and sensory properties of red wines. [electronic resource] by Avizcuri-Inac, José-Miguel Gonzalo-Diago, Ana Sanz-Asensio, Jesús Martínez-Soria, María-Teresa López-Alonso, Miguel Dizy-Soto, Marta Echávarri-Granado, José-Federico Vaquero-Fernández, Luis Fernández-Zurbano, Purificación Producer: 20140109 In: Journal of agricultural and food chemistry vol. 61 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)