Sensory astringency of 5-O-caffeoylquinic acid, tannic acid and grape-seed tannin by a time-intensity procedure
Margarita Naish, Michael N Clifford, Gordon G BirchVolume:
61
Year:
1993
Language:
english
Pages:
8
DOI:
10.1002/jsfa.2740610110
File:
PDF, 782 KB
english, 1993