Author:
Osorio-Macías Daniel E.,Bolinsson Hans,Linares-Pastén Javier A.,Ferrer-Gallego Raúl,Choi Jaeyeong,Peñarrieta J. Mauricio,Bergenståhl Björn
Subject
General Medicine,Food Science,Analytical Chemistry
Reference69 articles.
1. Protein haze formation in wines revisited. The stabilising effect of organic acids;Batista;Food Chemistry,2010
2. Comparison of the affinity and selectivity of insoluble fibres and commercial proteins for wine proanthocyanidins;Bindon;Food Chemistry,2013
3. Nonspecific lipid-transfer proteins in plant foods and pollens: An important allergen class;Breiteneder;Current Opinion in Allergy and Clinical Immunology,2005
4. Cai, Y., Gaffney, S.H., Lilley, T.H., Haslam, E., 1989. Carbohydrate — Polyphenol Complexation BT - Chemistry and Significance of Condensed Tannins, in: Hemingway, R.W., Karchesy, J.J., Branham, S.J. (Eds.), . Springer US, Boston, MA, pp. 307–322. doi:10.1007/978-1-4684-7511-1_19.
5. Influence of wine-making protocol and fining agents on the evolution of the anthocyanin content, colour and general organoleptic quality of Vinhão wines;Castillo-Sánchez;Food Chemistry,2006
Cited by
5 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