ArticleFoods (Basel, Switzerland)2021

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

Inma Arenas et al.PubMed ↗Full text ↗Publisher ↗

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