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European Food Research and Technology

Volumn 225, Issue 5-6, 2007, Pages 879-885

Colour correction in white wines by use of immobilized yeasts on κ-carragenate and alginate gels

(3) Lopez Toledano, Azahara a Merida, Julieta a Medina, Manuel a

a UNIVERSITY OF CÓRDOBA (Spain)

Author keywords

Browning; Immobilized yeasts; White wines

Indexed keywords

CARBON; GELS; HEALTH; PHENOLS; POLYSACCHARIDES; YEAST;

BROWNING; GEL BEADS; IMMOBILIZED YEASTS; WHITE WINES;

WINE;

EID: 34547562633 PISSN: 14382377 EISSN: 14382385 Source Type: Journal
DOI: 10.1007/s00217-006-0496-5 Document Type: Article

Times cited : (6)

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* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.