Release of phenolic compounds from cork stoppers and its effect on protein-haze

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Title
Release of phenolic compounds from cork stoppers and its effect on protein-haze
Authors
Keywords
Cork, Phenolic compounds, Protein-haze, Lysozyme, Animal gelatin
Journal
FOOD CONTROL
Volume 62, Issue -, Pages 330-336
Publisher
Elsevier BV
Online
2015-11-11
DOI
10.1016/j.foodcont.2015.11.008

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