Evaluating Potential Alternatives to Potassium Caseinate for White Wine Fining: Effects on Physicochemical and Sensory Characteristics

AuthID
 P-002-AYC
5
Author(s)
Capao, I
·
Document Type
Article
Year published
2012
Published
in LWT-FOOD SCIENCE AND TECHNOLOGY, ISSN: 0023-6438
Volume: 46, Issue: 2, Pages: 382-387 (6)
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Wos®
Scopus®
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Google Scholar®
Publication Identifiers
Scopus: 2-s2.0-84856042021
Wos: WOS:000300602600002
Source Identifiers
ISSN: 0023-6438
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