Otro

EVALUATION OF A PECTIN RINCE PROCEDURE FOR IMPROVING ACIDITY, BITTERNESS AND ASTRINGENCY EVALUATION OF RED WINES BY A TRAINED PANEL

Fecha
2007-08
Registro en:
Autor
Müller, K.
Moutounet, M.
Samson, A.
Cheynier, V.
Institución
Materias

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