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TANNIN-PROTEIN INTERACTION IS MORE CLOSELY ASSOCIATED TO ASTRINGENCY THAN TANNIN-PROTEIN COMPLEX PRECIPITATION
(ACS Paragon Plus Environment, 2007)
Climatic potential for viticulture in Central Chile
(WILEY-BLACKWELL, 2012)
Comparison of analytical methods for measuring proanthocyanidins in wines and their relationship with perceived astringency
(International Journal of Food Science and Technology, Institute of Food Science and Technology, 2013)