Differential Adsorption of Ochratoxin A and Anthocyanins by Inactivated Yeasts and Yeast Cell Walls during Simulation of Wine Aging
Author:
Publisher
MDPI AG
Subject
Health, Toxicology and Mutagenesis,Toxicology
Link
http://www.mdpi.com/2072-6651/7/10/4350/pdf
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3. Study of anthocyanin adsorption by yeast lees. Effect of some physicochemical parameters;Vasserot;Am. J. Enol. Vitic.,1997
4. Adsorption of Anthocyanins by Yeast Cell Walls during the Fermentation of Red Wines
5. Interactions between Yeast Lees and Wine Polyphenols during Simulation of Wine Aging: I. Analysis of Remnant Polyphenolic Compounds in the Resulting Wines
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