Quantification of protein by acid hydrolysis reveals higher than expected concentrations in red wines: Implications for wine tannin concentration and colloidal stability
| Autor: | Kassara, Stella, Norton, Erin L., Mierczynska-Vasilev, Agnieszka, Lavi Sacks, Gavin, Bindon, Keren A. |
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| Zdroj: | In Food Chemistry 15 August 2022 385 |
| Databáze: | ScienceDirect |
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