✦ LIBER ✦

Effect of Commercial Mannoprotein Addition on Polysaccharide, Polyphenolic, and Color Composition in Red Wines

✍ Scribed by Guadalupe, Zenaida; Ayestarán, Belén

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

Polysaccharide characterization of comme

✍ Rubén Del Barrio-Galán; Silvia Pérez-Magariño; Miriam Ortega-Heras; Zenaida Guad 📂 Article 📅 2012 🏛 Elsevier Science 🌐 English ⚖ 473 KB

Effect of Red Grapes Co-winemaking in Po

✍ Lorenzo, Cándida; Pardo, Francisco; Zalacain, Amaya; Alonso, Gonzalo Luis; Salin 📂 Article 📅 2005 🏛 American Chemical Society 🌐 English ⚖ 74 KB

Effect of the Prefermentative Addition o

✍ Liu, Yan-Xia; Liang, Na-Na; Wang, Jun; Pan, Qiu-Hong; Duan, Chang-Qing 📂 Article 📅 2013 🏛 Institute of Food Technologists 🌐 English ⚖ 671 KB

Effect of selected Saccharomyces cerevis

✍ del Barrio-Galán, Rubén; Cáceres-Mella, Alejandro; Medel-Marabolí, Marcela; Peña 📂 Article 📅 2014 🏛 John Wiley and Sons 🌐 English ⚖ 589 KB

Effect of cold pre-fermentative macerati

✍ González-Neves, Gustavo; Favre, Guzmán; Gil, Graciela; Ferrer, Milka; Charamelo, 📂 Article 📅 2014 🏛 Springer-Verlag 🌐 English ⚖ 382 KB

Influence of Wine pH on Changes in Color

✍ Kontoudakis, Nikolaos; González, Elena; Gil, Mariona; Esteruelas, Mireia; Fort, 📂 Article 📅 2011 🏛 American Chemical Society 🌐 English ⚖ 825 KB