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.
Zeitschrift:
Food Chemistry

ISSN: 1873-7072,  0308-8146

Datum der Publikation: 2024

Ausgabe: 430

Art: Artikel

DOI: 10.1016/J.FOODCHEM.2023.137047 GOOGLE SCHOLAR lock_openOpen Access editor
Institutionelles Repository: lock_openOpen Access Editor
Datenquelle: Scopus