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      A full factorial study on the effect of tannins, acidity, and ethanol on the temporal perception of taste and mouthfeel in red wine

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      Food Quality and Preference
      Elsevier BV

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          Journal
          Food Quality and Preference
          Food Quality and Preference
          Elsevier BV
          09503293
          December 2017
          December 2017
          : 62
          : 1-7
          Article
          10.1016/j.foodqual.2017.05.010
          8e0bf3bc-3a7f-4322-bccc-dc5fa155da8f
          © 2017

          https://www.elsevier.com/tdm/userlicense/1.0/

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