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中文
Effects of Ethanol, Total Acid, pH and Drinking Temperature on the Astringency of Dry Red Wine
YANG Xiao-yan, YUAN Chun-long*, ZHANG Hui, YANG Jian, ZHANG Shi-jie, MA Jing, YANG Li
FOOD SCIENCE . 2014, (
21
): 118 -123 . DOI: 10.7506/spkx1002-6630-201421023