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2014•Food ChemistryRequires access

Contribution of low molecular weight phenols to bitter taste and mouthfeel properties in red wines

A. Gonzalo-Diago, Marta Dizy, Purificación Fernández‐Zurbano

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Key concepts: Astringent, Mouthfeel, Chemistry, Proanthocyanidin, Taste, Bitter taste, Food science, Phenols

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