Investigation of the effect of gelatine, egg albumin and cross-flow microfiltration on the phenolic composition of Pinotage wine

Published 2012 View Full Article

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Title
Investigation of the effect of gelatine, egg albumin and cross-flow microfiltration on the phenolic composition of Pinotage wine
Authors
Keywords
-
Journal
FOOD CHEMISTRY
Volume 138, Issue 2-3, Pages 1275-1281
Publisher
Elsevier BV
Online
2012-11-15
DOI
10.1016/j.foodchem.2012.09.128

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