Precipitation of Salivary Proteins After the Interaction with Wine: The Effect of Ethanol, pH, Fructose, and Mannoproteins
Article first published 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 published online: 19 APR 2012
- Article first published online: 19 APR 2012
- MS 20111424 Submitted 11/25/2011, Accepted 1/12/2012.
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