Arenas, I.; Ribeiro, M.; Filipe-Ribeiro, L.; Vilamarim, R.; Costa, E.; Siopa, J.; Cosme, F.; Nunes, F.M.
Effect of Pre-Fermentative Maceration and Fining Agents on Protein Stability, Macromolecular, and Phenolic Composition of Albariño White Wines: Comparative Efficiency of Chitosan, k-Carrageenan and Bentonite as Heat Stabilisers. Foods 2021, 10, 608.
https://doi.org/10.3390/foods10030608
AMA Style
Arenas I, Ribeiro M, Filipe-Ribeiro L, Vilamarim R, Costa E, Siopa J, Cosme F, Nunes FM.
Effect of Pre-Fermentative Maceration and Fining Agents on Protein Stability, Macromolecular, and Phenolic Composition of Albariño White Wines: Comparative Efficiency of Chitosan, k-Carrageenan and Bentonite as Heat Stabilisers. Foods. 2021; 10(3):608.
https://doi.org/10.3390/foods10030608
Chicago/Turabian Style
Arenas, Inma, Miguel Ribeiro, LuÃs Filipe-Ribeiro, Rafael Vilamarim, Elisa Costa, João Siopa, Fernanda Cosme, and Fernando M. Nunes.
2021. "Effect of Pre-Fermentative Maceration and Fining Agents on Protein Stability, Macromolecular, and Phenolic Composition of Albariño White Wines: Comparative Efficiency of Chitosan, k-Carrageenan and Bentonite as Heat Stabilisers" Foods 10, no. 3: 608.
https://doi.org/10.3390/foods10030608
APA Style
Arenas, I., Ribeiro, M., Filipe-Ribeiro, L., Vilamarim, R., Costa, E., Siopa, J., Cosme, F., & Nunes, F. M.
(2021). Effect of Pre-Fermentative Maceration and Fining Agents on Protein Stability, Macromolecular, and Phenolic Composition of Albariño White Wines: Comparative Efficiency of Chitosan, k-Carrageenan and Bentonite as Heat Stabilisers. Foods, 10(3), 608.
https://doi.org/10.3390/foods10030608