Effect of egg albumin fining, progressive clarification and cross-flow microfiltration on the polysaccharide and proanthocyanidin composition of red varietal wines
Martínez-Lapuente, Leticia, Guadalupe, Zenaida, Ayestarán, BelénLanguage:
english
Journal:
Food Research International
DOI:
10.1016/j.foodres.2017.03.022
Date:
March, 2017
File:
PDF, 666 KB
english, 2017