Author:
Rodríguez-Nogales José M.,Vila-Crespo Josefina,Fernández-Fernández Encarnación
Publisher
Springer Science and Business Media LLC
Subject
Safety Research,Safety, Risk, Reliability and Quality,Applied Microbiology and Biotechnology,Food Science,Analytical Chemistry
Reference28 articles.
1. Brissonnet F, Maujean A (1991) Identification of some foam-active compounds in champagne base wines. Am J Enol Viticul 42:97–102
2. Castro-Rubio A, Castro-Rubio F, Garcia MC, Marina ML (2005) Development of perfusion reversed-phase HPLC method for the separation of soybean and cereal (wheat, corn, and rice) proteins in binary mixtures. Application to the detection of soybean proteins in commercial bakery products. J Sep Sci 28:996–1004
3. Dawes H, Boyes S, Keene J, Heatherbell D (1994) Protein instability of wines. Influence of protein isoelectric point. Am J Enol Viticul 45:319–326
4. Ferreira RB, Monteiro S, Picarra-Pereira MA, Tanganho MC, Loureiro VB, Teixeira AR (2000) Characterization of the proteins from grapes and wines by immunological methods. Am J Enol Viticul 51:22–28
5. Ferreira RB, Picarra-Pereira MA, Monteiro S, Loureiro VB, Teixeira AR (2001) The wine proteins. Trends Food Sci Technol 12:230–239
Cited by
2 articles.
订阅此论文施引文献
订阅此论文施引文献,注册后可以免费订阅5篇论文的施引文献,订阅后可以查看论文全部施引文献