Effect of metal ions on haze formation in blackberry wine
Article Properties
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LanguageEnglish
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DOI (url)
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Publication Date2024/01/01
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Journal
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Indian UGC (journal)
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Refrences67
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Gang Wu ORCID (unauthenticated)
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Xiaoli Liu
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Shuang Wu
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Jianzhong Zhou
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Ying Wang
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Caie Wu
Cite
Wu, Gang, et al. “Effect of Metal Ions on Haze Formation in Blackberry Wine”. LWT, vol. 191, 2024, p. 115628, https://doi.org/10.1016/j.lwt.2023.115628.
Wu, G., Liu, X., Wu, S., Zhou, J., Wang, Y., & Wu, C. (2024). Effect of metal ions on haze formation in blackberry wine. LWT, 191, 115628. https://doi.org/10.1016/j.lwt.2023.115628
Wu G, Liu X, Wu S, Zhou J, Wang Y, Wu C. Effect of metal ions on haze formation in blackberry wine. LWT. 2024;191:115628.
Journal Categories
Agriculture
Agriculture
Agriculture (General)
Technology
Chemical technology
Food processing and manufacture
Technology
Home economics
Nutrition
Foods and food supply
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Refrences
| Title | Journal | Journal Categories | Citations | Publication Date |
|---|---|---|---|---|
Recombinant Thaumatin-Like Protein (rTLP) and Chitinase (rCHI) from Vitis vinifera as Models for Wine Haze Formation | Molecules |
| 4 | 2022 |
A Minimally Invasive Approach for Preventing White Wine Protein Haze by Early Enzymatic Treatment | Foods |
| 2 | 2022 |
Multi-Elemental Analysis of Wine Samples in Relation to Their Type, Origin, and Grape Variety | Molecules |
| 30 | 2021 |
Stabilizing Off-pathway Oligomers by Polyphenol Nanoassemblies for IAPP Aggregation Inhibition | Scientific Reports |
| 100 | 2016 |
| Optimization of Purification, Identification and Evaluation of the in Vitro Antitumor Activity of Polyphenols from Pinus Koraiensis Pinecones | Molecules |
| 28 | 2015 |
Refrences Analysis
The category
Technology: Home economics: Nutrition. Foods and food supply 25
is the most frequently represented among the references in this article. It primarily includes studies from Food Chemistry The chart below illustrates the number of referenced publications per year.