Protein Haze Formation in Wines Revisited. The Stabilising Effect of Organic Acids

AuthID
 P-003-1VZ
5
Author(s)
Batista, L
·
Teixeira, AR
·
Document Type
Article
Year published
2010
Published
in FOOD CHEMISTRY, ISSN: 0308-8146
Volume: 122, Issue: 4, Pages: 1067-1075 (9)
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Scopus®
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Google Scholar®
Publication Identifiers
Scopus: 2-s2.0-77951938714
Wos: WOS:000278582400019
Source Identifiers
ISSN: 0308-8146
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