Selection of Low Swelling Materials for Protein Adsorption from White Wines

AuthID
 P-001-0XH
3
Author(s)
Boulton, RB
Tipo de Documento
Article
Year published
2000
Publicado
in INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, ISSN: 0950-5423
Volume: 35, Número: 1, Páginas: 41-47 (7)
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Publication Identifiers
SCOPUS: 2-s2.0-0034338628
Wos: WOS:000085737700005
Source Identifiers
ISSN: 0950-5423
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