Influence of intrinsic factors on conventional wine protein stability tests-Reference-Cited by-同舟云学术

Influence of intrinsic factors on conventional wine protein stability tests

Published:2000-12 Issue:6 Volume:11 Page:423-432
ISSN:0956-7135
Container-title:Food Control
language:en
Short-container-title:Food Control

Author:

Sarmento M.R,Oliveira J.C,Slatner M,Boulton R.B

Publisher

Elsevier BV

Subject

Food Science,Biotechnology

Reference16 articles.

1. Grape and wine proteins of white wine varietals;Bayly;American Journal of Enology and Viticulture,1967

2. Boulton, R. (1980). The nature of wine proteins. In Proceedings of the sixth annual wine industry technology seminar of the wine institute (pp. 46–58). San Francisco, CA, USA

3. Protein instability of wines: influence of protein isoelectric point;Dawes;American Journal of Enology and Viticulture,1994

4. The specificity of proanthocyanidin-protein interactions;Haggerman;Journal of Biological Chemistry,1981

5. Multivariate data analysis;Hair,1995

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