| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 7591177 | Food Chemistry | 2015 | 6 Pages |
Abstract
PASPs can be considered interesting as additives for wine tartaric stabilization. Further work is in progress to better characterize their enological properties.
Keywords
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
Antonella Bosso, Loretta Panero, Maurizio Petrozziello, Marco Sollazzo, Andriani Asproudi, Silvia Motta, Massimo Guaita,