Precipitation of Salivary Proteins After the Interaction with Wine: The Effect of Ethanol, pH, Fructose, and Mannoproteins
Version of Record online: 19 APR 2012
© 2012 Institute of Food Technologists®
Journal of Food Science
Volume 77, Issue 4, pages C485–C490, April 2012
How to Cite
Rinaldi, A., Gambuti, A. and Moio, L. (2012), Precipitation of Salivary Proteins After the Interaction with Wine: The Effect of Ethanol, pH, Fructose, and Mannoproteins. Journal of Food Science, 77: C485–C490. doi: 10.1111/j.1750-3841.2012.02639.x
- Issue online: 19 APR 2012
- Version of Record online: 19 APR 2012
- MS 20111424 Submitted 11/25/2011, Accepted 1/12/2012.
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