Effects of high hydrostatic pressure (HHP) on the protein structure and thermal stability of Sauvignon blanc wine

✍ Scribed by Tabilo-Munizaga, Gipsy; Gordon, Trudy Ann; Villalobos-Carvajal, Ricardo; Moreno-Osorio, Luis; Salazar, Fernando N.; Pérez-Won, Mario; Acuña, Sergio

• Book ID: 121509039
• Publisher: Elsevier Science
• Year: 2014
• Tongue: English
• Weight: 870 KB
• Volume: 155
• Category: Article
• ISSN: 0308-8146
• DOI: 10.1016/j.foodchem.2014.01.051