Optimisation of the Amido Black assay for determination of the protein content of grape juices and wines

Journal of the Science of Food and Agriculture

Volumn 81, Issue 6, 2001, Pages 583-589

  Weiss, Kathryn C ^a   Bisson, Linda F ^a  

^a UNIVERSITY OF CALIFORNIA   (United States)

Author keywords

Amido Black; Grape; Juice; Protein concentration; Wine

Indexed keywords

AMIDO BLACK; ASSAY; BOVINE SERUM ALBUMIN; CONCENTRATION (PARAMETERS); FOOD PROCESSING; FRUIT JUICE; PECTIN; PHENOL DERIVATIVE; PROCESS OPTIMIZATION; PROTEIN DETERMINATION; WINE;

BOVINAE; VITIS SP.;

EID: 0035340974     PISSN: 00225142     EISSN: None     Source Type: Journal    
DOI: 10.1002/jsfa.847     Document Type: Article

References (26)

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