Fernanda Garrido Vargas, E. Bordeu, José A O’Brien, Natalia Brossard
{"title":"对葡萄酒涩味口感估计的见解","authors":"Fernanda Garrido Vargas, E. Bordeu, José A O’Brien, Natalia Brossard","doi":"10.19080/nfsij.2021.11.555803","DOIUrl":null,"url":null,"abstract":"","PeriodicalId":136714,"journal":{"name":"Nutrition and Food Science International Journal","volume":"6 1","pages":""},"PeriodicalIF":0.0000,"publicationDate":"2023-07-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Insights on Wine Astringency Mouthfeel Estimations\",\"authors\":\"Fernanda Garrido Vargas, E. Bordeu, José A O’Brien, Natalia Brossard\",\"doi\":\"10.19080/nfsij.2021.11.555803\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"\",\"PeriodicalId\":136714,\"journal\":{\"name\":\"Nutrition and Food Science International Journal\",\"volume\":\"6 1\",\"pages\":\"\"},\"PeriodicalIF\":0.0000,\"publicationDate\":\"2023-07-02\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Nutrition and Food Science International Journal\",\"FirstCategoryId\":\"1085\",\"ListUrlMain\":\"https://doi.org/10.19080/nfsij.2021.11.555803\",\"RegionNum\":0,\"RegionCategory\":null,\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"\",\"JCRName\":\"\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Nutrition and Food Science International Journal","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.19080/nfsij.2021.11.555803","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}