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Contribution des interactions tanins - protéines salivaires dans la sensation d'astringence

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https://hal.inrae.fr/hal-02916262
Contributor : Francis Canon <>
Submitted on : Monday, August 17, 2020 - 4:00:09 PM
Last modification on : Friday, March 5, 2021 - 3:29:23 AM

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  • HAL Id : hal-02916262, version 1

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Francis Canon. Contribution des interactions tanins - protéines salivaires dans la sensation d'astringence. 14. Forum Oenologique de Davayé, Feb 2015, Davayé, France. ⟨hal-02916262⟩

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