Study of the relationship between red wine colloidal fraction and astringency by asymmetrical flow field-flow fractionation coupled with multi-detection

Publication date: 1 November 2021Source: Food Chemistry, Volume 361Author(s): Kevin Pascotto, Coline Leriche, Soline Caillé, Frédéric Violleau, Jean-Claude Boulet, Olivier Geffroy, Cécile Levasseur-Garcia, Véronique Cheynier
Source: Food Chemistry - Category: Food Science Source Type: research