Present addresses: School of Science Griffith University, 4111, Australia;
Protein removal from a Chardonnay juice by addition of carrageenan and pectin
Article first published online: 22 MAY 2012
© 2012 The Australian Wine Research Institute
Australian Journal of Grape and Wine Research
Volume 18, Issue 2, pages 194–202, June 2012
How to Cite
MARANGON, M., LUCCHETTA, M., DUAN, D., STOCKDALE, V.J., HART, A., ROGERS, P.J. and WATERS, E.J. (2012), Protein removal from a Chardonnay juice by addition of carrageenan and pectin. Australian Journal of Grape and Wine Research, 18: 194–202. doi: 10.1111/j.1755-0238.2012.00187.x
- Issue published online: 25 MAY 2012
- Article first published online: 22 MAY 2012
- Manuscript received: 22 August 2011; Revised manuscript received: 7 March 2012; Accepted: 10 March 2012
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