The use of chitosan as alternative to bentonite for wine fining: Effects on heat-stability, proteins, organic acids, colour, and volatile compounds in an aromatic white wine
Year: 2018
Type: article
Source: Food Chemistry
Institution: Università Cattolica del Sacro Cuore
Language: English
Subfield: Food Science
Domain: Life Sciences
Open Access status: closed
OpenAlex ID: W2804337229