Natural astringency in foodstuffs — a molecular interpretation

Critical Reviews in Food Science and Nutrition

Volumn 27, Issue 1, 1988, Pages 1-40

  Haslam, Edwin ^a   Lilley, Terence Henry ^a  

^a UNIVERSITY OF SHEFFIELD   (United Kingdom)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 84956354197     PISSN: 10408398     EISSN: 15497852     Source Type: Journal    
DOI: 10.1080/10408398809527476     Document Type: Article

References (106)

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