4.3 Article

Protein evolution during the early stages of white winemaking and its relations with wine stability

相关参考文献

注意:仅列出部分参考文献,下载原文获取全部文献信息。
Article Chemistry, Applied

Characterization of natural haze protein in sauvignon white wine

M. Esteruelas et al.

FOOD CHEMISTRY (2009)

Article Agriculture, Multidisciplinary

Grape and Wine Proteins: Their Fractionation by Hydrophobic Interaction Chromatography and Identification by Chromatographic and Proteomic Analysis

Matteo Marangon et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2009)

Article Agriculture, Multidisciplinary

Polysaccharide profile and content during the vinification and aging of Tempranillo red wines

Zenaida Guadalupe et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2007)

Article Biochemistry & Molecular Biology

The diversity of pathogenesis-related proteins decreases during grape maturation

Sara Monteiro et al.

PHYTOCHEMISTRY (2007)

Article Biochemistry & Molecular Biology

Acidic extracellular proteases from microrganisms of fairly acidic niche

Alessandra Bossi et al.

PROTEIN AND PEPTIDE LETTERS (2006)

Article Chemistry, Applied

Note:: Characterization of yeast strains on the basis of autolytic activity and volatile compounds

JM Barcenilla et al.

FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL (2003)

Article Agriculture, Multidisciplinary

Characterization of white wine mannoproteins

F Gonçalves et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2002)

Article Agriculture, Multidisciplinary

The wide diversity of structurally similar wine proteins

S Monteiro et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2001)