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pro vyhledávání: '"Trudy Ann Gordon"'
Autor:
Fernando N. Salazar, Trudy Ann Gordon, Gipsy Tabilo-Munizaga, Ricardo Villalobos-Carvajal, Sergio M. Acuña, Luis Moreno-Osorio, Mario Pérez-Won
Publikováno v:
Food Chemistry. 155:214-220
Protein haze development in bottled white wines is attributed to the slow denaturation of unstable proteins, which results in their aggregation and flocculation. These protein fractions can be removed by using bentonite; however, a disadvantage of th
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::a9314e61ba4b84e330e044a154f669d2
https://doi.org/10.1016/j.foodchem.2014.01.051
https://doi.org/10.1016/j.foodchem.2014.01.051
