Effect of Pre-Fermentative Maceration and Fining Agents on Protein Stability, Macromolecular, and Phenolic Composition of Albarino White Wines: Comparative Efficiency of Chitosan, K-Carrageenan and Bentonite as Heat Stabilisers

AuthID
 P-00T-QC0
8
Author(s)
Arenas, I
·
Ribeiro, M
·
Filipe Ribeiro, L
·
Vilamarim, R
·
Costa, E
·
Siopa, J
·
Cosme, F
·
Document Type
Article
Year published
2021
Published
in FOODS, ISSN: 2304-8158
Volume: 10, Issue: 3, Pages: 608 (24)
Indexing
Wos®
Scopus®
Crossref®14
Google Scholar®
Publication Identifiers
SCOPUS: 2-s2.0-85103181880
Wos: WOS:000633661600001
Source Identifiers
ISSN: 2304-8158
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