Comparison of the affinity and selectivity of insoluble fibres and commercial proteins for wine proanthocyanidins

Published 2012 View Full Article

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Title
Comparison of the affinity and selectivity of insoluble fibres and commercial proteins for wine proanthocyanidins
Authors
Keywords
-
Journal
FOOD CHEMISTRY
Volume 136, Issue 2, Pages 917-928
Publisher
Elsevier BV
Online
2012-08-20
DOI
10.1016/j.foodchem.2012.08.016

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