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Volumn 35, Issue 1, 1996, Pages 59-62

Study of the binding of aroma compounds by bentonites in must, wine and model systems;Etude de la retention de composes d'arome par les bentonites en mout, vin et milieux modeles

Author keywords

aroma compounds; bentonite; binding capacity; must; wine

Indexed keywords


EID: 0029788174     PISSN: 00427500     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article
Times cited : (30)

References (15)
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  • 5
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    • - -; - -; 1987 b: Heat-unstable proteins in wine. I. Characterization and removal by bentonite fining and heat treatment. Amer. J. Enol. Viticult. 38, 11-16.
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  • 7
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    • - -; VOILLEY, A.; CHARPENTIER, C.; FEUILLAT, M.; 1993: Influence des traitements de clarification sur la qualité aromatique du vin - Mise en évidence d'interactions entre les colloides et les arômes du vin. Rev. Franc. Oenol. 33 (144), 12-18.
    • (1993) Rev. Franc. Oenol. , vol.33 , Issue.144 , pp. 12-18
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  • 9
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    • - -; - -; - -; - -; 1995 b: Effects of ethanol on the binding of aroma compounds on proteins and their surface hydrophobicity. In: Bioflavour 95. Les Colloques no 75, 127-129. INRA, Paris.
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  • 12
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  • 13
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* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.