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.
The IOC Leads Key Discussions on International Olive Oil Standards in the United States
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This week on OHIS
MADRID, SPAIN / 26.06.2025
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