Precipitation of Champagne Base Wine Proteins Prior to 2D Electrophoresis
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Publisher
Humana Press
Link
http://link.springer.com/content/pdf/10.1007/978-1-62703-631-3_52
Reference30 articles.
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2. Moreno-Arribas V, Pueyo E, Nieto FJ et al (2000) Influence of the polysaccharides and the nitrogen compounds on foaming properties of sparkling wines. Food Chem 70:309–317
3. Guichard E (2006) Flavour retention and release from protein solutions. Biotechnol Adv 24:226–229
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5. Escot S, Feuillat M, Dulau L et al (2001) Release of polysaccharides by yeasts and the influence of released polysaccharides on colour stability and wine astringency. Aust J Grape Wine Res 7:153–159
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