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Volumn 52, Issue 4, 2004, Pages 742-746

New Method for Evaluating Astringency in Red Wine

Author keywords

Astringency; Red wines; Tannin

Indexed keywords

GELATIN; OVALBUMIN; PROCYANIDIN; TANNIN;

EID: 1242336777     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf034795f     Document Type: Article
Times cited : (121)

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* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.