a) Califica la sensación compleja producida en la boca por una sensación acuosa diluida de productos como algunos taninos (por ejemplo, los taninos del caqui y de endrina).
b) Califica la propiedad de los cuerpos puros o mezclas que producen esa sensación.
El sustantivo correspondiente es astringencia.
LATEST NEWS ON THE OLIVE OIL PRICES AND HICP
MADRID, ESPAÑA / 24.03.2023
OLIVE OIL PRICES – March 2023 update International Olive Council Olive oil prices in oil mills are reaching maximum levels in the 2022/2023 crop year. Prices of extra virgin olive oil increased by around 45% in the...
Advanced course on Efficient Water Use in Olive Groves in a Context of Climate Change
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