Investigation of the effect of gelatine, egg albumin and cross-flow microfiltration on the phenolic composition of Pinotage wine. [electronic resource]

By: Contributor(s): Producer: 20130816Description: 1275-81 p. digitalISSN:
  • 1873-7072
Subject(s): Online resources: In: Food chemistry vol. 138
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Publication Type: Evaluation Study; Journal Article; Research Support, Non-U.S. Gov't

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