Red Wine and Model Wine Astringency as Affected by Malic and Lactic Acid
- 1 March 1997
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 62 (2), 416-420
- https://doi.org/10.1111/j.1365-2621.1997.tb04016.x
Abstract
No abstract availableKeywords
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