Relationship between the Sensory-Determined Astringency and the Flavanolic Composition of Red Wines

Published 2012 View Full Article

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Title
Relationship between the Sensory-Determined Astringency and the Flavanolic Composition of Red Wines
Authors
Keywords
-
Journal
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
Volume 60, Issue 50, Pages 12355-12361
Publisher
American Chemical Society (ACS)
Online
2012-11-26
DOI
10.1021/jf3044346

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