Tannin–protein interaction is more closely associated with astringency than tannin–protein precipitation: experience with two oenological tannins and a gelatin
Elías Obreque-Slier, Remigio López-Solís, Álvaro Peña-Neira, Fernando Zamora-MarínVolume:
45
Year:
2010
Language:
english
Pages:
8
DOI:
10.1111/j.1365-2621.2010.02437.x
File:
PDF, 862 KB
english, 2010