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Astringency reduction in red wine by whey proteins
Jauregi, Paula, Olatujoye, Jumoke B., Cabezudo, Ignacio, Frazier, Richard A., Gordon, Michael H.Volume:
199
Language:
english
Journal:
Food Chemistry
DOI:
10.1016/j.foodchem.2015.12.052
Date:
May, 2016
File:
PDF, 1.09 MB
english, 2016