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Diverse interaction of commercial enological tannins with the protein fraction of saliva. Association with astringency

Remigio López-Solís, Dante Muñoz-Romero, Marcela Medel-Marabolí and Elías Obreque-Slier
Food Structure 26 100163 (2020)
DOI: 10.1016/j.foostr.2020.100163
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