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Influence of wine pH and ethanol content on the fining effi..:
Baca-Bocanegra, Berta
;
Gonçalves, Sandra
;
Nogales-Bueno, Julio
...
info:eu-repo/grantAgreement/FCT/DL 57%2F2016/DL 57%2F2016%2FCP1361%2FCT0022/PT. , 2022
Link:
http://hdl.handle.net/10400.1/17995
RT Journal T1 <Title>Influence of wine pH and ethanol content on the fining efficacy of proteins from winemaking by-products</Title> UL https://suche.suub.uni-bremen.de/peid=base-ftunivalgarve:oai:sapientia.ualg.pt:10400.1_17995&Exemplar=1&LAN=DE A1 Baca-Bocanegra, Berta A1 Gonçalves, Sandra A1 Nogales-Bueno, Julio A1 Mansinhos, Inês A1 Heredia, Francisco José A1 Hernández-Hierro, José Miguel A1 Romano, A PB MDPI YR 2022 K1 Red wine K1 Grape seed protein K1 Winemaking by-product K1 Fining K1 Phenolic compounds K1 Antioxidant activity JF info:eu-repo/grantAgreement/FCT/DL 57%2F2016/DL 57%2F2016%2FCP1361%2FCT0022/PT LK http://hdl.handle.net/10400.1/17995 DO http://hdl.handle.net/10400.1/17995 SF ELIB - SuUB Bremen
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