Cite
HARVARD Citation
Vincenzi, S. et al. (n.d.). Grape seed proteins: a new fining agent for astringency reduction in red wine. Australian journal of grape and wine research. pp. 153-160. [Online].
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Vincenzi, S. et al. (n.d.). Grape seed proteins: a new fining agent for astringency reduction in red wine. Australian journal of grape and wine research. pp. 153-160. [Online].