Immobilised laccase for phenolic removal in must and wine
- 1 January 1994
- journal article
- research article
- Published by Springer Nature in Biotechnology Letters
- Vol. 16 (1) , 35-40
- https://doi.org/10.1007/bf01022620
Abstract
No abstract availableKeywords
This publication has 5 references indexed in Scilit:
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- Use of a Modified Dimethylaminocinnamaldehyde Reagent for Analysis of FlavanolsAmerican Journal of Enology and Viticulture, 1991
- Tannins in wood: comparison of different estimation methodsJournal of Agricultural and Food Chemistry, 1989
- Beverage stabilization through enzymatic removal of phenolicsFood Biotechnology, 1989
- Oxygen with Phenols and Related Reactions in Musts, Wines, and Model Systems: Observations and Practical ImplicationsAmerican Journal of Enology and Viticulture, 1987