Diverse interaction of commercial enological tannins with the protein fraction of saliva. Association with astringency
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Diverse interaction of commercial enological tannins with the protein fraction of saliva. Association with astringency
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Artículo de publicación ISI Artículo de publicación SCOPUS Artículo de publicación SCIELO
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URI: https://repositorio.uchile.cl/handle/2250/190873
DOI: 10.1016/j.foostr.2020.100163
ISSN: 22133291
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