Effect of using bentonite during fermentation on protein stabilisation and sensory properties of white wine
Article first published online: 11 NOV 2013
© 2013 Institute of Food Science and Technology
International Journal of Food Science & Technology
Volume 49, Issue 4, pages 1070–1078, April 2014
How to Cite
Lira, E., Salazar, F. N., Rodríguez-Bencomo, J. J., Vincenzi, S., Curioni, A. and López, F. (2014), Effect of using bentonite during fermentation on protein stabilisation and sensory properties of white wine. International Journal of Food Science & Technology, 49: 1070–1078. doi: 10.1111/ijfs.12402
- Issue published online: 14 MAR 2014
- Article first published online: 11 NOV 2013
- Manuscript Accepted: 25 SEP 2013
- Manuscript Received: 16 MAY 2013
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