Cite
HARVARD Citation
Wang, S. et al. (2020). Astringency sub-qualities drying and pucker are driven by tannin and pH – Insights from sensory and tribology of a model wine system. Food hydrocolloids. p. . [Online].
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Wang, S. et al. (2020). Astringency sub-qualities drying and pucker are driven by tannin and pH – Insights from sensory and tribology of a model wine system. Food hydrocolloids. p. . [Online].