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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.
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World Environment Day
MADRID, ESPAÑA / 05.06.2023
Today, on the occasion of World Environment Day, the International Olive Council (IOC) wishes to highlight the fundamental role played by olive trees as a sustainable crop that contribute to the fight against climate change....
This week on the Olive Health Information System website, the newsletter of the University of Navarra and the IOC dedicated to health
Olive oil is the principal culinary fat and an essential component of the Mediterranean diet. Its health benefits have been linked to its polyphenols and oleic acid content. This week, we bring forward a systematic...
CONFERENCIA DE PRENSA CON MOTIVO DEL 23º PREMIO A LA CALIDAD MARIO SOLINAS
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