Characterization of grape seed oil from different grape varieties (Vitis vinifera)
✍ Scribed by Jose Emilio Pardo; Enrique Fernández; Manuela Rubio; Andrés Alvarruiz; Gonzalo Luis Alonso
- Publisher
- John Wiley and Sons
- Year
- 2009
- Tongue
- English
- Weight
- 238 KB
- Volume
- 111
- Category
- Article
- ISSN
- 1438-7697
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## Abstract Until now the study of pathogenic related proteins in grape juice and wine, performed by ESI‐MS, LC/ESI‐MS, and MALDI/MS, has been proposed for differentiation of varieties. In fact, chitinases and thaumatin‐like proteins persist through the vinification process and cause hazes and sedi
Protease from Viris vinifeu L. (Macabeo variety) was partially purified (IS-fold) by PVPP and Sephadex gel G-100 fdtration and characterized afterwards by gel electrophoresis. The enzyme had an optimum pH of 2.50 and a Km value of 0.32 mM for haemoglobm. The results of applying diagnostic inhibitors