Sensory astringency of 5‐O‐caffeoylquinic acid, tannic acid and grape‐seed tannin by a time‐intensity procedure
- 1 January 1993
- journal article
- research article
- Published by Wiley in Journal of the Science of Food and Agriculture
- Vol. 61 (1) , 57-64
- https://doi.org/10.1002/jsfa.2740610110
Abstract
No abstract availableKeywords
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