Study of the potential use of mesoporous nanomaterials as fining agent to prevent protein haze in white wines and its impact in major volatile aroma compounds and polyols-Reference-Cited by-同舟云学术

Study of the potential use of mesoporous nanomaterials as fining agent to prevent protein haze in white wines and its impact in major volatile aroma compounds and polyols

Published:2018-02 Issue: Volume:240 Page:751-758
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Dumitriu Georgiana-Diana,López de Lerma Nieves,Luchian Camelia E.,Cotea Valeriu V.,Peinado Rafael A.

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference43 articles.

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