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Compositional Variability in Commercial Tannin and Mannoprotein Products

Sijing Li, Kerry L. Wilkinson, Keren A. Bindon
Am J Enol Vitic.  2018  69: 176-181  ; DOI: 10.5344/ajev.2017.17057

Article Information

vol. 69 no. 2

DOI 
https://doi.org/10.5344/ajev.2017.17057
Published By 
American Journal of Enology and Viticulture
History 
  • Received July 2017
  • Revision received October 2017
  • Revision received November 2017
  • Accepted November 2017
  • Published online March 2018.

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©2018 by the American Society for Enology and Viticulture

Author Information

  1. Sijing Li1,2,3,
  2. Kerry L. Wilkinson1,2 and
  3. Keren A. Bindon3,*
  1. 1Australian Research Council Training Centre for Innovative Wine Production, Food and Wine, PMB 1, Glen Osmond, SA 5064, Australia
  2. 2University of Adelaide, School of Agriculture, Food and Wine, PMB 1, Glen Osmond, SA 5064, Australia
  3. 3Australian Wine Research Institute, PO Box 197, Glen Osmond, SA 5064, Australia
  1. ↵* Corresponding author (keren.bindon{at}awri.com.au; tel: +61 8 83136640; fax: +61 8 83136601)
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Compositional Variability in Commercial Tannin and Mannoprotein Products
Sijing Li, Kerry L. Wilkinson, Keren A. Bindon
Am J Enol Vitic.  2018  69: 176-181  ; DOI: 10.5344/ajev.2017.17057
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