Protein Haze Formation in Wines Revisited. The Stabilising Effect of Organic Acids

AuthID
 P-003-1VZ
5
Author(s)
Batista, L
·
Teixeira, AR
·
Document Type
Article
Year published
2010
Published
in FOOD CHEMISTRY, ISSN: 0308-8146
Volume: 122, Issue: 4, Pages: 1067-1075 (9)
Indexing
Wos®
Scopus®
Crossref®
Google Scholar®
Publication Identifiers
SCOPUS: 2-s2.0-77951938714
Wos: WOS:000278582400019
Source Identifiers
ISSN: 0308-8146
Export Publication Metadata
Marked List
 Add to Marked List
Info
At this moment we don't have any links to full text documens.

A place for researchers and their institutions

Useful Links

Get Help

© 2024 CRACS & Inesc TEC - All Rights Reserved Privacy Policy | Terms of Service