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APA Citation
Pavez, C., González-Muñoz, B., O'Brien, J. A., Laurie, V. F., Osorio, F., Núñez, E., Vega, R. E., Bordeu, E., & Brossard, N. (2022). red wine astringency: Correlations between chemical and sensory features. Lebensmittel-Wissenschaft + Technologie =, 154, . http://access.bl.uk/ark:/81055/vdc_100146761537.0x000058