Cite
HARVARD Citation
Granato, T. et al. (2018). Affinity and selectivity of plant proteins for red wine components relevant to color and aroma traits. Food chemistry. pp. 235-243. [Online].
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Granato, T. et al. (2018). Affinity and selectivity of plant proteins for red wine components relevant to color and aroma traits. Food chemistry. pp. 235-243. [Online].