The use of chitosan as alternative to bentonite for wine fining: Effects on heat-stability, proteins, organic acids, colour, and volatile compounds in an aromatic white wine.

Donato Colangelo, Fabrizio Torchio, Dante Marco De Faveri, Milena Lambri*

*Autore corrispondente per questo lavoro

Risultato della ricerca: Contributo in rivistaArticolo in rivistapeer review

24 Citazioni (Scopus)

Fingerprint

Entra nei temi di ricerca di 'The use of chitosan as alternative to bentonite for wine fining: Effects on heat-stability, proteins, organic acids, colour, and volatile compounds in an aromatic white wine.'. Insieme formano una fingerprint unica.

Food Science