Effect of pH, ethanol and acidity on astringency and bitterness of grape seed tannin oligomers in model wine solution
- 30 April 2008
- journal article
- Published by Elsevier BV in Food Quality and Preference
- Vol. 19 (3), 286-291
- https://doi.org/10.1016/j.foodqual.2007.08.004
Abstract
No abstract availableKeywords
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