Article Versions Notes

Kang W, Muhlack RA, Bindon KA, Smith PA, Niimi J, Bastian SEP. Potato Protein Fining of Phenolic Compounds in Red Wine: A Study of the Kinetics and the Impact of Wine Matrix Components and Physical Factors. Molecules. 2019; 24(24):4578. https://doi.org/10.3390/molecules24244578

Kang, Wenyu, Richard A. Muhlack, Keren A. Bindon, Paul A. Smith, Jun Niimi, and Susan E.P. Bastian. 2019. "Potato Protein Fining of Phenolic Compounds in Red Wine: A Study of the Kinetics and the Impact of Wine Matrix Components and Physical Factors" Molecules 24, no. 24: 4578. https://doi.org/10.3390/molecules24244578

Kang, W., Muhlack, R. A., Bindon, K. A., Smith, P. A., Niimi, J., & Bastian, S. E. P. (2019). Potato Protein Fining of Phenolic Compounds in Red Wine: A Study of the Kinetics and the Impact of Wine Matrix Components and Physical Factors. Molecules, 24(24), 4578. https://doi.org/10.3390/molecules24244578