Author:
Yang Xiao,Dai Juan,Wei Xueling,Zhong Yan,Liu Xue,Guo Dengfeng,Wang Lijun,Huang YuKun,Zhang Chisong,Liu Yi,Chen Xianggui,Wang Qin
Funder
Ministry of Education of the People's Republic of China
Key Science and Technology Program of Shaanxi Province
Sichuan Province Science and Technology Support Program
Reference40 articles.
1. Protein haze formation in wines revisited. The stabilising effect of organic acids;Batista;Food Chemistry,2010
2. Effect of gelatin on apple juice turbidity;Benitez;Latin American Applied Research,2007
3. Clarification of wines using polysaccharides extracted from seaweeds;Cabellop-Pasini;American Journal of Enology and Viticulture,2005
4. Polyphenol/peptide binding and precipitation;Charlton;Journal of Agricultural and Food Chemistry,2002
5. Saccharomyces cerevisiae mannoproteins that protect wine from protein haze: Their release during fermentation and lees contact and a proposal for their mechanism of action;Dupin;Journal of Agricultural and Food Chemistry,2000
Cited by
10 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