Article ISI SCOPUS
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY  (2010)

Tannin-protein interaction is more closely associated with astringency than tannin-protein precipitation: experience with two oenological tannins and a gelatin

Obreque-Slier E.; Lopez-Solis R.; Pena Neira, A.; Zamora-Marin, F

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Título según WOS: Tannin-protein interaction is more closely associated with astringency than tannin-protein precipitation: experience with two oenological tannins and a gelatin
Título según SCOPUS: Tannin-protein interaction is more closely associated with astringency than tannin-protein precipitation: Experience with two oenological tannins and a gelatin
Título de la Revista: INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
Volumen: 45
Número: 12
Editorial: OXFORD UNIV PRESS
Fecha de publicación: 2010
Página de inicio: 2629
Página final: 2636
Idioma: English
URL: http://doi.wiley.com/10.1111/j.1365-2621.2010.02437.x
DOI:

10.1111/j.1365-2621.2010.02437.x
Notas: ISI, SCOPUS