https://www.selleckchem.com/Bcl-2.html
Likewise, other independent and non-correlated mouthfeel dimensions differed for both Fantho ("grainy" and mouthcoating" and Ftannin ("gummy". A significant linear model predicting wine dryness from the "dry" intensity of Fantho and Ftannin was obtained, with tannic fractions presenting a higher contribution than anthocyanic fractions. These results not only confirmed that tannins have a major implication in red wine dryness but also unequivocally demonstrated a relevant implication of certain anthocyanins in this attribute. In contrast, bittern
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