Cite
HARVARD Citation
Pavez, C. et al. (2022). Red wine astringency: Correlations between chemical and sensory features. Lebensmittel-Wissenschaft + Technologie =. p. . [Online].
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Pavez, C. et al. (2022). Red wine astringency: Correlations between chemical and sensory features. Lebensmittel-Wissenschaft + Technologie =. p. . [Online].