Polysaccharide Profile and Content during the Vinification and Aging of Tempranillo Red Wines
Author:
Affiliation:
1. Department of Agriculture and Food Science, University of La Rioja, C/ Madre de Dios 51, 26006 Logroño, La Rioja, Spain
Publisher
American Chemical Society (ACS)
Subject
General Agricultural and Biological Sciences,General Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/jf0716782
Reference31 articles.
1. An invertase fragment responsible for improving the protein stability of dry white wines
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