Work

Investigations into the Protein Stabilization of Musts and Wines by Aspergillopepsin under Different Enzymatic and Thermal Treatments

Year: 2024

Type: article

Source: ACS Food Science & Technology

DOI: 10.1021/acsfoodscitech.4c00308

Authors: Leif Seidel, Katrin Runkel, Wendell Albuquerque, Katharina Happel, Parviz Ghezellou, Bernhard Spengler, Holger Zorn, Martin Gand, Maximilian Freund, Frank Will, Ralf Schweiggert

Institutions: Hochschule Geisenheim University, Justus-Liebig-Universität Gießen, Fraunhofer Institute for Molecular Biology and Applied Ecology

Language: English

Topic: Fermentation and Sensory Analysis

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

Open Access status: closed

Funders: Bundesministerium für Wirtschaft und Klimaschutz, Deutsche Forschungsgemeinschaft

Awards: G2288986830, G4714883350

OpenAlex ID: W4401617161

FWCI: 0.392

Cites: 37

Cited by: 2

Related to: 10