✦ LIBER ✦
Tannin–protein interaction is more closely associated with astringency than tannin–protein precipitation: experience with two oenological tannins and a gelatin
✍ Scribed by Elías Obreque-Slier; Remigio López-Solís; Álvaro Peña-Neira; Fernando Zamora-Marín
- Book ID
- 108827517
- Publisher
- John Wiley and Sons
- Year
- 2010
- Tongue
- English
- Weight
- 862 KB
- Volume
- 45
- Category
- Article
- ISSN
- 0950-5423
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