Protein-phenolic interaction as a strategy to reduce the precursors of volatile phenols in wine

Susana S. M. P. Vidigal*, Francisco M. Campos, José A. Couto, António O. S. S. Rangel, Tim Hogg

*Corresponding author for this work

Research output: Chapter in Book/Report/Conference proceedingConference contributionpeer-review

6 Downloads

Fingerprint

Dive into the research topics of 'Protein-phenolic interaction as a strategy to reduce the precursors of volatile phenols in wine'. Together they form a unique fingerprint.

Food Science