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Effects of high hydrostatic pressure (HHP) on the protein structure and thermal stability of Sauvignon blanc wine.
Tabilo-Munizaga, Gipsy; Gordon, Trudy Ann; Villalobos-Carvajal, Ricardo; Moreno-Osorio, Luis; Salazar, Fernando N; Pérez-Won, Mario; Acuña, Sergio.
Afiliação
  • Tabilo-Munizaga G; Food Engineering Department, University of Bio Bio, P.O. Box 447, Chillán, Chile. Electronic address: gtabilo@ubiobio.cl.
  • Gordon TA; Food Engineering Department, University of Bio Bio, P.O. Box 447, Chillán, Chile.
  • Villalobos-Carvajal R; Food Engineering Department, University of Bio Bio, P.O. Box 447, Chillán, Chile.
  • Moreno-Osorio L; Basic Science Department, University of Bio Bio, P.O. Box 447, Chillán, Chile.
  • Salazar FN; School of Food Engineering, Pontificia Universidad Católica de Valparaíso, 716 Waddington Ave., Valparaíso, Chile.
  • Pérez-Won M; Food Engineering Department, University of La Serena, P.O. Box 559, La Serena, Chile.
  • Acuña S; Food Engineering Department, University of Bio Bio, P.O. Box 447, Chillán, Chile.
Food Chem ; 155: 214-20, 2014 Jul 15.
Article em En | MEDLINE | ID: mdl-24594177
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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Assunto principal: Proteínas de Plantas / Vinho / Vitis / Tecnologia de Alimentos Idioma: En Revista: Food Chem Ano de publicação: 2014 Tipo de documento: Article
Texto completo
Imprimir
XML
PubMed Links
Buscar no Google

Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Assunto principal: Proteínas de Plantas / Vinho / Vitis / Tecnologia de Alimentos Idioma: En Revista: Food Chem Ano de publicação: 2014 Tipo de documento: Article