Tabilo-Munizaga, Gipsy <br/><br/>
Effects of high hydrostatic pressure (HHP) on the protein structure and thermal stability of Sauvignon blanc wine.  [electronic resource] 

 -  Food chemistry  Jul 2014 
 - 214-20 p.  digital 
<br/><br/> Publication Type: Journal Article; Research Support, Non-U.S. Gov't 
<br/><br/><label>ISSN: </label>1873-7072 
<br/><br/><label>Standard No.: </label>10.1016/j.foodchem.2014.01.051  doi 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Food Technology--instrumentation<br/>Hot Temperature<br/>Hydrostatic Pressure<br/>Plant Proteins--chemistry<br/>Protein Stability<br/>Protein Structure, Secondary<br/>Vitis--chemistry<br/>Wine--analysis