Article ISI SCOPUS
EUROPEAN FOOD RESEARCH AND TECHNOLOGY  (2017)

Comparative study of sodium bentonite and sodium-activated bentonite fining during white wine fermentation: its effect on protein content, protein stability, lees volume, and volatile compounds

Salazar F.N.; Marangon M.; Labbé M.; Lira E.; Rodríguez-Bencomo J.J.; López F.

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Título según WOS: Comparative study of sodium bentonite and sodium-activated bentonite fining during white wine fermentation: its effect on protein content, protein stability, lees volume, and volatile compounds
Título según SCOPUS: Comparative study of sodium bentonite and sodium-activated bentonite fining during white wine fermentation: its effect on protein content, protein stability, lees volume, and volatile compounds
Título de la Revista: EUROPEAN FOOD RESEARCH AND TECHNOLOGY
Volumen: 243
Número: 11
Editorial: Springer-Verlag GmbH Germany, part of Springer Nature 2020
Fecha de publicación: 2017
Página de inicio: 2043
Página final: 2054
Idioma: English
DOI:

10.1007/s00217-017-2917-z
Notas: ISI, SCOPUS