Publication | Closed Access
Fining white wine with plant proteins: effects of fining on proanthocyanidins and aroma components
36
Citations
23
References
2013
Year
Food ChemistryPlant ProteinsPolyphenolicsBiosynthesisEngineeringBotanyBiochemistryWine TastingPhytochemicalWhite WineAroma ComponentsPhytochemistryPlant PhysiologyBiomolecular EngineeringHealth Sciences
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