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Gallo, A.; Paolini, M.; Tonidandel, L.; Leonardelli, A.; Barbero, A.; Celotti, E.; Natolino, A.; Schneider, R.; Larcher, R.; Roman Villegas, T. (2022). Influence of protein stabilization with aspergillopepsin I on wine aroma composition. In: IVAS 2022: In Vino Analytica Scientia: analytical chemistry for wine, brandy and spirits, Neustadt, Germany, 3-7 July 2022. url: https://ives-openscience.eu/14479/ handle: https://hdl.handle.net/10449/77243

Influence of protein stabilization with aspergillopepsin I on wine aroma composition

Gallo, A.
Primo
;Paolini, M.;Tonidandel, L.;Leonardelli, A.;Barbero, A.;Larcher, R.;Roman Villegas, T.
Ultimo
2022-01-01
Wine aroma
Proteases
Heat treatment
Protein haze
2022
Gallo, A.; Paolini, M.; Tonidandel, L.; Leonardelli, A.; Barbero, A.; Celotti, E.; Natolino, A.; Schneider, R.; Larcher, R.; Roman Villegas, T. (2022). Influence of protein stabilization with aspergillopepsin I on wine aroma composition. In: IVAS 2022: In Vino Analytica Scientia: analytical chemistry for wine, brandy and spirits, Neustadt, Germany, 3-7 July 2022. url: https://ives-openscience.eu/14479/ handle: https://hdl.handle.net/10449/77243
4.02 Abstract in Atti di convegno
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Utilizza questo identificativo per citare o creare un link a questo documento: https://hdl.handle.net/10449/77243
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