Influence of polysaccharides and glycerol on...

Food Hydrocolloids 2016 / 10 Vol. 60

Influence of polysaccharides and glycerol on proanthocyanidin precipitation by protein fining agents

Maury, Chantal, Sarni-Manchado, Pascale, Poinsaut, Philippe, Cheynier, Véronique, Moutounet, Michel
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Volume:
60
Language:
english
Journal:
Food Hydrocolloids
DOI:
10.1016/j.foodhyd.2016.04.034
Date:
October, 2016
File:
PDF, 458 KB
english, 2016
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