Journal of Cookery Science of Japan
Online ISSN : 2186-5787
Print ISSN : 1341-1535
ISSN-L : 1341-1535
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The Chemistry of Wine Color and Astringency
― The Relationship Between Anthocyanins and Tannins ―
Masashi HISAMOTO
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2025 Volume 58 Issue 4 Pages 208-212

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© 2025 The Japan Society of Cookery Science
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