Effect of a cold-active pectinolytic system on colour development of Malbec red wines elaborated at low temperature-Reference-Cited by-同舟云学术

Effect of a cold-active pectinolytic system on colour development of Malbec red wines elaborated at low temperature

Published:2014-02-17 Issue:8 Volume:49 Page:1893-1901
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int J Food Sci Technol

Author:

Martín María Carolina¹²,Morata de Ambrosini Vilma Inés¹²

Affiliation:

1. Facultad de Ciencias Aplicadas a la Industria; Universidad Nacional de Cuyo; Bernardo de Irigoyen 375 5600 San Rafael Mendoza Argentina

2. Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET); Av. Rivadavia 1917 (C1033AAJ) Ciudad Autónoma de Buenos Aires Buenos Aires Argentina

Funder

CONICET

FONCyTANPCyTMINCYT (PICTBICENTENARIO)

SECTyPUNCuyo

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

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4. Wine polyphenols: potential agents in neuroprotection;Basli;Oxidative Medicine and Cellular Longevity,2012

5. A rapid and sensitive method for the quantitation of microgram quantities of protein utilizing the principle of protein-dye binding;Bradford;Analytical Biochemistry,1976

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