Degree of hydrolysis of some vegetable proteins used as fining agents and its influence on polyphenol removal from red wine

✍ Scribed by Christopher Tschiersch; Martin Pour Nikfardjam; Oliver Schmidt; Wolfgang Schwack

• Book ID: 105900311
• Publisher: Springer
• Year: 2010
• Tongue: English
• Weight: 274 KB
• Volume: 231
• Category: Article
• ISSN: 0044-3026
• DOI: 10.1007/s00217-010-1253-3