Solubility and sensory characteristics of quercetin aglycone
By: by Renee L. Vaia.
Published: 1995
Language: eng
Number of pages: 140
Subjects: Wine and wine making.; Wine tasting.; Phenols.; Quercetin.
Notes: Typescript (photocopy)

Thesis (M.S.)--Oregon State University, 1995.

Includes bibliographical references.