Researchers at the Interdisciplinary Nanoscience Centre (iNANO), Aarhus University, have now developed a nanosensor that is capable of measuring the effect of astringency in your mouth when you drink wine. (sciencedaily.com)
Designed to reduce astringency in low pH applications, Hilmar ™ 9020 WPI is ideal for juices and other acid beverages, making an especially... (foodnavigator.com)
Excellent stability and very low astringency. (taiyogmbh.com)