Cite
HARVARD Citation
Brossard, N. et al. (2021). Astringency sub‐qualities of red wines and the influence of wine–saliva aggregates. International journal of food science & technology. pp. 5382-5394. [Online].
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Brossard, N. et al. (2021). Astringency sub‐qualities of red wines and the influence of wine–saliva aggregates. International journal of food science & technology. pp. 5382-5394. [Online].