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Q50522665-7AF6460C-808F-42B8-9C89-7B20C192A264
Q50522665-7AF6460C-808F-42B8-9C89-7B20C192A264
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http://www.wikidata.org/entity/statement/Q50522665-7AF6460C-808F-42B8-9C89-7B20C192A264
Effect of condensed tannins addition on the astringency of red wines.
P2860
Q50522665-7AF6460C-808F-42B8-9C89-7B20C192A264
BestRank
Statement
http://www.wikidata.org/entity/statement/Q50522665-7AF6460C-808F-42B8-9C89-7B20C192A264
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1e8aa65d7788af70392f6fe3d1ac2bb2d74d31dc
P2860
Structural features of procyanidin interactions with salivary proteins.