Article citationsMore>>

Rinaldi, A. and Moio, L. (2021) Salivary Protein-Tannin Interaction: The Binding behind Astringency. In: Cosme, F., Nunes, F.M. and Filipe-Ribeiro, L., Eds., Chemistry and Biochemistry of Winemaking, Wine Stabilization and Aging, IntechOpen, 145-171.
https://doi.org/10.5772/intechopen.93611

has been cited by the following article:

SCIRP Newsletter
Copyright © 2006-2026 Scientific Research Publishing Inc. All Rights Reserved.
Top