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Compositional Variability in Commercial Tannin and Mannoprotein Products

Sijing Li, Kerry L. Wilkinson, Keren A. Bindon
Am J Enol Vitic. April 2018 69: 176-181; published ahead of print December 15, 2017 ; 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 13, 2017
  • Revision received October 26, 2017
  • Revision received November 21, 2017
  • Accepted November 29, 2017
  • Published online March 29, 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.  April 2018  69: 176-181;  published ahead of print December 15, 2017 ; DOI: 10.5344/ajev.2017.17057
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