Haze in Apple-Based Beverages: Detailed Polyphenol, Polysaccharide, Protein, and Mineral Compositions
Author:
Affiliation:
1. INRA UR1268 BIA − Polyphenols, Reactivity, Processes, F-35653 Le Rheu, France
2. UMT Nova2Cidre, F-35653 Le Rheu, France
3. IFPC (French Institute for Cider Production), F-35653 Le Rheu, France
Publisher
American Chemical Society (ACS)
Subject
General Agricultural and Biological Sciences,General Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/acs.jafc.6b05819
Reference43 articles.
1. Chapter 2 Haze in Beverages
2. Interaction of tannin with human salivary proline-rich proteins
3. Interactions between Polyphenols and Macromolecules: Quantification Methods and Mechanisms
4. Study of carbohydrate influence on protein–tannin aggregation by nephelometry
5. Sulfatea Candidate for the Missing Essential Factor That Is Required for the Formation of Protein Haze in White Wine
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