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a) Qualifica la complessa sensazione prodotta in bocca da una soluzione acquosa diluita di prodotti quali determinati tannini (per esempio, i tannini del cachi e della prugna).
b) Qualifica la proprietà dei corpi puri o delle mescolanze che producono tale sensazione.
Il sostantivo corrispondente è astringenza.
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Focusing on sustainability and the challenges facing the olive sector The 64th meeting of the Advisory Committee of the International Olive Council (IOC) was held today in Úbeda, Spain, organised in collaboration with the...
This week on OHIS
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This week on the Olive Health Information System website The newsletter of the University of Navarra and the IOC dedicated to health Diet is recognized as a modifiable risk factor in the prevention and treatment of...
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On 28 April 2025, Deputy Executive Director of the International Olive Council (IOC), Abderraouf Laajimi, took part in the “El secreto está en el suelo” (“The secret is in the soil”) conference on regenerative...
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