@misc{https://doi.org/10.4121/uuid:d68d5ca7-41c0-410b-b3ad-89bc1a85396f,
  doi = {10.4121/uuid:d68d5ca7-41c0-410b-b3ad-89bc1a85396f},
  url = {https://data.4tu.nl/articles/dataset/Wine_characteristics_astringency_tasting_and_tests_classical_parameters_polyphenols_focused_on_tannins_oligosaccharides_and_polysaccharides/12716300/1},
  author = {Boulet, J.C. and Trarieux, C. and Souquet, J.M. and Caille, S. and Samson, A. and Williams, P. and Doco, T. and Cheynier, V.},
  keywords = {agricultural research, astringency, bovine serum albumine, food chemistry, multiple linear regression, oligosaccharides, polyphenols, polysaccharides, sensor analysis, wine},
  title = {Wine characteristics: astringency (tasting and tests), classical parameters, polyphenols (focused on tannins), oligosaccharides and polysaccharides},
  publisher = {L’Institut National de la Recherche Agronomique (INRA); L’Institut Français de la Vigne et du Vin (ITV)},
  year = {2015},
  copyright = {4TU General Terms of Use},
}