Astringency reduction in red wine by whey proteins

  1. Jauregi, P.
  2. Olatujoye, J.B.
  3. Cabezudo, I.
  4. Frazier, R.A.
  5. Gordon, M.H.
Revue:
Food Chemistry

ISSN: 1873-7072,  0308-8146

Année de publication: 2016

Volumen: 199

Pages: 547-555

Type: Article

DOI: 10.1016/J.FOODCHEM.2015.12.052 GOOGLE SCHOLAR
La source de données: Scopus