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Interactions of enological tannins with the protein fraction of saliva and astringency perception are affected by pH

✍ Scribed by Elías Obreque-Slier; Álvaro Peña-Neira; Remigio López-Solís

Book ID: 116727072
Publisher: Elsevier Science
Year: 2012
Tongue: English
Weight: 419 KB
Volume: 45
Category: Article
ISSN: 1096-1127
DOI: 10.1016/j.lwt.2011.07.028

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