Study of the potential use of mesoporous nanomaterials as fining agent to prevent protein haze in white wines and its impact in major volatile aroma compounds and polyols

Georgiana-Diana Dumitriu("Ion Ionescu de la Brad" Iasi University of Life Sciences), Rafael A. Peinado(University of Córdoba), Valeriu V. Cotea("Ion Ionescu de la Brad" Iasi University of Life Sciences), Camelia Elena Luchian("Ion Ionescu de la Brad" Iasi University of Life Sciences), Nieves López de Lerma(University of Córdoba)
Food Chemistry
August 1, 2017
10.1016/j.foodchem.2017.07.163
Cited by 24

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