Potential use of grape and wine polysaccharide extracts as fining agents to modulate the volatile composition of Viura wines

  1. Canalejo, D.
  2. Martínez-Lapuente, L.
  3. Ayestarán, B.
  4. Pérez-Magariño, S.
  5. Guadalupe, Z.
Revista:
Food Chemistry

ISSN: 1873-7072,  0308-8146

Any de publicació: 2024

Volum: 430

Tipus: Article

DOI: 10.1016/J.FOODCHEM.2023.137047 GOOGLE SCHOLAR lock_openAccés obert editor
Repositori institucional: lock_openAccés obert Editor
Font de les dades: Scopus