Fractionation of sauvignon wine macromolecules by ultrafiltration and diafiltration: impact of protein composition on white wine haze stability

dc.date.accessioned2016-12-01T21:37:50Z
dc.date.available2016-12-01T21:37:50Z
dc.date.created2016-12-01T21:37:50Z
dc.date.issued2011
dc.identifier0950-5423
dc.identifierhttp://hdl.handle.net/10533/136543
dc.identifier11085054
dc.identifierWOS:000292520500019
dc.languageeng
dc.publisherWILEY-BLACKWELL
dc.relationhttps://doi.org/10.1111/j.1365-2621.2011.02667.x
dc.relation10.1111/j.1365-2621.2011.02667.x
dc.relationinfo:eu-repo/grantAgreement/Fondecyt/11085054
dc.relationinfo:eu-repo/semantics/dataset/hdl.handle.net/10533/93477
dc.relationinstname: Conicyt
dc.relationreponame: Repositorio Digital RI2.0
dc.relationinstname: Conicyt
dc.relationreponame: Repositorio Digital RI2.0
dc.rightsinfo:eu-repo/semantics/openAccess
dc.titleFractionation of sauvignon wine macromolecules by ultrafiltration and diafiltration: impact of protein composition on white wine haze stability
dc.typeArticulo


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