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Published in 2022 at "Journal of the science of food and agriculture"
DOI: 10.1002/jsfa.11982
Abstract: BACKGROUND Lately, there has been an increasing interest in using plant-derived proteins for wine phenolic fining. Proteins extracted from cereals, potatoes, and legumes have been proposed as effective fining agents, but only those from pea,…
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Keywords:
quinoa protein;
fining agents;
commercial fining;
protein extract ... See more keywords