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Beatriz Gonzalez-Muñoz
Beatriz Gonzalez-Muñoz
Pontifical Catholic University of Chile
Tannin
Chemistry
Wine
Salivary Proteins
Food science
2
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Red wine astringency: Correlations between chemical and sensory features
2022
Lwt - Food Science and Technology
Carolina Pavez
Beatriz Gonzalez-Muñoz
José Antonio O’Brien
V. Felipe Laurie
Fernando Osorio
Emerson Núñez
Ricardo E. Vega
Edmundo Bordeu
Natalia Brossard
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Wine Astringency: More Than Just Tannin-Protein Interactions.
2021
Journal of the Science of Food and Agriculture
Beatriz Gonzalez-Muñoz
Fernanda Garrido-Vargas
Carolina Pavez
Fernando Osorio
Jianshe Chen
Edmundo Bordeu
José Antonio O’Brien
Natalia Brossard
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