Tannin-protein interaction is more closely associated with astringency than tannin-protein precipitation: experience with two oenological tannins and a gelatin

dc.date.accessioned2016-12-05T17:37:37Z
dc.date.available2016-12-05T17:37:37Z
dc.date.created2016-12-05T17:37:37Z
dc.date.issued2010
dc.identifier0950-5423
dc.identifierhttp://hdl.handle.net/10533/143034
dc.identifier1080559
dc.identifierWOS:000284548300026
dc.languageeng
dc.publisherWILEY-BLACKWELL PUBLISHING, INC
dc.relationhttps://doi.org/10.1111/j.1365-2621.2010.02437.x
dc.relation10.1111/j.1365-2621.2010.02437.x
dc.relationinfo:eu-repo/grantAgreement/Fondecyt/1080559
dc.relationinfo:eu-repo/semantics/dataset/hdl.handle.net/10533/93477
dc.relationinstname: Conicyt
dc.relationreponame: Repositorio Digital RI2.0
dc.relationinstname: Conicyt
dc.relationreponame: Repositorio Digital RI2.0
dc.rightsinfo:eu-repo/semantics/openAccess
dc.titleTannin-protein interaction is more closely associated with astringency than tannin-protein precipitation: experience with two oenological tannins and a gelatin
dc.typeArticulo


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