Can a corn-derived biosurfactant improve colour traits of wine? first insight on its application during winegrape skin maceration versus oenological tannins

  1. Scalzini, G.
  2. López-Prieto, A.
  3. Paissoni, M.A.
  4. Englezos, V.
  5. Giacosa, S.
  6. Rolle, L.
  7. Gerbi, V.
  8. Segade, S.R.
  9. Cid, B.P.
  10. Moldes, A.B.
  11. Cruz, J.M.
Zeitschrift:
Foods

ISSN: 2304-8158

Datum der Publikation: 2020

Ausgabe: 9

Nummer: 12

Art: Artikel

DOI: 10.3390/FOODS9121747 GOOGLE SCHOLAR lock_openOpen Access editor
Datenquelle: Scopus