Cite
HARVARD Citation
Rinaldi, A. et al. (2018). Effect of enological tannin addition on astringency subqualities and phenolic content of red wines. Journal of sensory studies. 33 (3), p. n/a. [Online].
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Rinaldi, A. et al. (2018). Effect of enological tannin addition on astringency subqualities and phenolic content of red wines. Journal of sensory studies. 33 (3), p. n/a. [Online].