Stability of White Wine Proteins: Combined Effect of pH, Ionic Strength, and Temperature on Their Aggregation-Reference-Cited by-同舟云学术

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Stability of White Wine Proteins: Combined Effect of pH, Ionic Strength, and Temperature on Their Aggregation

Published:2012-01-26 Issue:5 Volume:60 Page:1308-1319
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Dufrechou Marie¹²³,Poncet-Legrand Céline¹²³,Sauvage François-Xavier¹²³,Vernhet Aude¹²³

Affiliation:

1. INRA, UMR1083 SPO, F-34060 Montpellier, France

2. Montpellier SupAgro, UMR1083 SPO, F-34060 Montpellier, France

3. Université Montpellier I, UMR1083 SPO, F-34060 Montpellier, France

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf204048j

Reference33 articles.

1. Characterization of natural haze protein in sauvignon white wine

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