Protein extracts from amaranth and quinoa as novel fining agents for red wines

Author:

Pino-Ramos Liudis L.,Gómez-Plaza Encarna,Olate-Olave Verónica R.,Laurie V. Felipe,Bautista-Ortín Ana Belen

Funder

ANID

Publisher

Elsevier BV

Reference60 articles.

1. Study of some physicochemical and functional properties of quinoa (Chenopodium Quinoa Willd) protein isolates;Abugoch;Journal of Agricultural and Food Chemistry,2008

2. Nutritive value and chemical composition of pseudocereals as gluten-free ingredients;Alvarez-Jubete;International Journal of Food Sciences and Nutrition,2009

3. Expression and evolutionary relationships of the Chenopodium quinoa 11S seed storage protein gene;Balzotti;International Journal of Plant Sciences,2008

4. Multiple interactions between polyphenols and a salivary proline-rich protein repeat result in complexation and precipitation;Baxter;Biochemistry,1997

5. Composition and nutritional properties of Amaranth;Bressani,2018

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