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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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The fourth edition of the Yale International Symposium on Olive Oil and Health was held in Rome (Italy) from 15-18 September 2022. The event was hosted by the Yale School of Public Health, the University of Rome Tor Vergata,...
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