Quantitative and qualitative composition of proanthocyanidins and other polyphenols in commercial red wines and their contribution to sensorially evaluated tannicity.

MLA

Laitila, Juuso Erik, and Juha-Pekka Salminen. “Quantitative and Qualitative Composition of Proanthocyanidins and Other Polyphenols in Commercial Red Wines and Their Contribution to Sensorially Evaluated Tannicity.” Food Research International (Ottawa, Ont.), vol. 177, Feb. 2024, p. 113867. EBSCOhost, https://doi.org/10.1016/j.foodres.2023.113867.

APA

Laitila, J. E., & Salminen, J.-P. (2024). Quantitative and qualitative composition of proanthocyanidins and other polyphenols in commercial red wines and their contribution to sensorially evaluated tannicity. Food Research International (Ottawa, Ont.), 177, 113867. https://doi.org/10.1016/j.foodres.2023.113867

Chicago

Laitila, Juuso Erik, and Juha-Pekka Salminen. 2024. “Quantitative and Qualitative Composition of Proanthocyanidins and Other Polyphenols in Commercial Red Wines and Their Contribution to Sensorially Evaluated Tannicity.” Food Research International (Ottawa, Ont.) 177 (February): 113867. doi:10.1016/j.foodres.2023.113867.