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Journal: Foods, 2021
Volume: 10
Number: 608
608
Article: 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
Authors: by Inma Arenas, Miguel Ribeiro, Luís Filipe-Ribeiro, Rafael Vilamarim, Elisa Costa, João Siopa, Fernanda Cosme and Fernando M. Nunes
Link: https://www.mdpi.com/2304-8158/10/3/608

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