Protection of Wine from Protein Haze Using Schizosaccharomyces japonicus Polysaccharides
利用日本裂殖酵母多糖防止葡萄酒产生蛋白质混浊
期刊:Foods
影响因子:4.7
doi:10.3390/foods9101407
Valentina Millarini, Simone Ignesti, Sara Cappelli, Giovanni Ferraro, Alessandra Adessi, Bruno Zanoni, Emiliano Fratini, Paola Domizio
