Impact Of Carménère Wines Ageing In Oak Wood Fragments And Barrels On Phenol-Salivary Protein Interaction And Astringency Perception

dc.contributorUniversidad de Chile
dc.creatorObreque-Slier, Elias
dc.date2018-11-14T16:13:33Z
dc.date2022-08-23T23:17:33Z
dc.date2018-11-14T16:13:33Z
dc.date2022-08-23T23:17:33Z
dc.date2018
dc.date.accessioned2023-08-23T00:28:04Z
dc.date.available2023-08-23T00:28:04Z
dc.identifier1150240
dc.identifierhttps://hdl.handle.net/10533/227228
dc.identifier.urihttps://repositorioslatinoamericanos.uchile.cl/handle/2250/8355239
dc.descriptionRegular
dc.descriptionFONDECYT-REGULAR
dc.descriptionFONDECYT
dc.descriptionFONDECYT
dc.descriptionFinalizado
dc.formatapplication/pdf
dc.relationinstname: Conicyt
dc.relationreponame: Repositorio Digital RI2.0
dc.relationhandle/10533/111557
dc.relationhandle/10533/111541
dc.relationhandle/10533/108045
dc.relationinfo:eu-repo/grantAgreement/Fondecyt/1150240
dc.rightsAtribución-NoComercial-SinDerivadas 3.0 Chile
dc.rightshttp://creativecommons.org/licenses/by-nc-nd/3.0/cl/
dc.rightsinfo:eu-repo/semantics/openAccess
dc.subjectExploración y Explotación del Ambiente Territorial
dc.subjectExploracion y Explotacion del Ambiente Territorial
dc.subjectAgronomía
dc.subjectFruticultura Y Viticultura
dc.subjectTecnologia y Ciencias Silvoagropecuarias
dc.subjectAgronomía
dc.subjectFruticultura Y Viticultura
dc.titleImpact Of Carménère Wines Ageing In Oak Wood Fragments And Barrels On Phenol-Salivary Protein Interaction And Astringency Perception
dc.typeInforme Final
dc.typeinfo:eu-repo/semantics/report
dc.typeinfo:eu-repo/semantics/publishedVersion


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