Characterization and removal of unstable proteins from grape juice and wine
Improved sensitive techniques were developed for the determination of soluble proteins in grape, juice and wine. These techniques which permitted direct sample analysis without prior dialysis or concentration, were used for: 1) characterization of heat unstable proteins, 2) evaluating the effect of...
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| Language: | en_US |
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2012
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| Online Access: | http://hdl.handle.net/1957/27218 |