| Nandorfy, DE and Watson, F and Likos, D and Siebert, T and Bindon, K and Kassara, S and Shellie, R and Keast, R and Francis, IL, “Influence of amino acids, and their interaction with volatiles and polyphenols, on the sensory properties of red wine”, Australian Journal of Grape and Wine Research, 28 (4) pp. 621-637. ISSN 1755-0238 (2022) [Refereed Article] |
| Data Type | Value |
|---|
| Type of Research | Strategic Basic Research |
| Research Division | Agricultural, Veterinary and Food Sciences |
| Research Group | Food sciences |
| Research Field | Beverage chemistry and beverage sensory science |
| Research Objective Division | Manufacturing |
| Research Objective Group | Processed food products and beverages (excl. dairy products) |
| Research Objective Field | Alcoholic beverages |
| Visit Item on eCite | http://ecite.utas.edu.au/153529 |
| Digital Object Identifier | doi:10.1111/ajgw.12564 |
| Scopus Source URL | View the full record on Scopus |
| Scopus Citing URL | View the list of citing articles on Scopus |
| Web of Science® Source URL | View the full record on Web of Science® |
| Web of Science® Related URL | View the list of related articles on Web of Science® |
| Number of Times Cited | 1 |
| Number of Downloads | 7 |
