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“Oral” Tribological Study on the Astringency Sensation of Red Wines |
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| Authors: | Natalia Brossard Huifang Cai Fernando Osorio Edmundo Bordeu Jianshe Chen |
| Affiliation: | 1. School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, P.R. China;2. Facultad de Agronomía e Ingeniería Forestal, Pontificia Universidad Católica de Chile, Chile;3. Department of Food Science and Technology, Universidad de Santiago de Chile, Chile |
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