DOI: 10.1021/jf204048j. Stability of White Wine Proteins: Combined Effect of pH, Ionic Strength, and Temperature on Their Aggregation

Stability of White Wine Proteins: Combined Effect of pH, Ionic Strength, and Temperature on Their Aggregation

10.1021/jf204048j

Crossref journal-article

American Chemical Society (ACS)

Journal of Agricultural and Food Chemistry (316)

Bibliography

Dufrechou, M., Poncet-Legrand, C., Sauvage, F.-X., & Vernhet, A. (2012). Stability of White Wine Proteins: Combined Effect of pH, Ionic Strength, and Temperature on Their Aggregation. Journal of Agricultural and Food Chemistry, 60(5), 1308â1319.

Authors 4

Marie Dufrechou (first)
Céline Poncet-Legrand (additional)
François-Xavier Sauvage (additional)
Aude Vernhet (additional)

References 33 Referenced 62

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Dates

Type	When
Created	13 years, 8 months ago (Dec. 20, 2011, 8:07 a.m.)
Deposited	2 years, 4 months ago (April 16, 2023, 3:50 a.m.)
Indexed	3 months, 2 weeks ago (May 12, 2025, 7:25 a.m.)
Issued	13 years, 7 months ago (Jan. 26, 2012)
Published	13 years, 7 months ago (Jan. 26, 2012)
Published Online	13 years, 7 months ago (Jan. 26, 2012)
Published Print	13 years, 6 months ago (Feb. 8, 2012)

Funders 0

None

BibTeX

@article{Dufrechou_2012, title={Stability of White Wine Proteins: Combined Effect of pH, Ionic Strength, and Temperature on Their Aggregation}, volume={60}, ISSN={1520-5118}, url={http://dx.doi.org/10.1021/jf204048j}, DOI={10.1021/jf204048j}, number={5}, journal={Journal of Agricultural and Food Chemistry}, publisher={American Chemical Society (ACS)}, author={Dufrechou, Marie and Poncet-Legrand, Céline and Sauvage, François-Xavier and Vernhet, Aude}, year={2012}, month=jan, pages={1308–1319} }

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