Composition and evolution of oligomeric proanthocyanidin–malvidin glycoside adducts in commercial red wines

: Laitila Juuso

Publisher: Elsevier

: 2021

: Food Chemistry

: 127905

: 340

: 12

: 0308-8146

: 1873-7072

DOI: https://doi.org/10.1016/j.foodchem.2020.127905

: https://research.utu.fi/converis/portal/detail/Publication/51599133