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

标题
Relationship between the Sensory-Determined Astringency and the Flavanolic Composition of Red Wines
作者
关键词
-
出版物
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
Volume 60, Issue 50, Pages 12355-12361
出版商
American Chemical Society (ACS)
发表日期
2012-11-26
DOI
10.1021/jf3044346

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