Effect of egg albumin fining, progressive clarification and cross-flow microfiltration on the polysaccharide and proanthocyanidin composition of red varietal wines

Autor: Martínez Lapuente, Leticia Guadalupe Mínguez, ZenaidaAyestarán Iturbe, Belén

Tipo de documento: Artículo de revista

Revista: Food Research International. ISSN: 0963-9969. Año: 2017. Volumen: 96. Páginas: 235-243.

SCIMAGO (datos correspondientes al año 2014):
SJR:
1,345  SNIP: 1,663 

CIRC: GRUPO A - EXCELENCIA

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