Influence of skin contact and different extractants on extraction of proteins and phenolic substances in Sauvignon Blanc grape skin
Author:
Affiliation:
1. Faculty of Agriculture and Life SciencesLincoln University Lincoln 7647 New Zealand
Publisher
Wiley
Subject
Horticulture
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1111/ajgw.12428
Reference39 articles.
1. Precipitation of proteins by tannins: effects of concentration, protein/tannin ratio and pH
2. Extraction of enzymes and subcellular organelles from plant tissues
3. Interaction of Low Molecular Weight Phenolics with Proteins (BSA)
4. Influence of solvent and temperature on extraction of phenolic compounds from grape seed, antioxidant activity and colour of extract
5. Polyphenol/Peptide Binding and Precipitation
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