White Wine Continuous Protein Stabilization by Packed Column-Reference-Cited by-同舟云学术

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White Wine Continuous Protein Stabilization by Packed Column

Published:2004-02-28 Issue:6 Volume:52 Page:1558-1563
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Pashova Vesselina¹,Güell Carme¹,López Francisco¹

Affiliation:

1. Departament d'Enginyeria Química, Universitat Rovira i Virgili. Centre de Referència de Tecnologia d'Aliments (CeRTA) de la Generalitat de Catalunya. Unitat d'Enologia. Facultat d'Enologia C/Ramón y Cajal 70, 43005 Tarragona Catalunya, Spain

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf034966g

Reference25 articles.

1. Selection of low swelling materials for protein adsorption from white wines

Cited by 24 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Novel protein stabilization in white wine: A study on thermally treated zirconia-alumina composites;Food Research International;2024-06

2. Characterization on the impact of different clarifiers on the white wine colloids using Asymmetrical Flow Field-Flow Fractionation;Food Chemistry;2022-07

3. White Wine Protein Instability: Origin, Preventive and Removal Strategies;Grapes and Wine;2022-06-15

4. New directions in stabilization, clarification, and fining;Managing Wine Quality;2022

5. White wine protein instability: a review;Journal of Engineering Sciences and Innovation;2021-11-17

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