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Effect of an innovative sorbent material coupled to continuous flow process in the protein and oxidative stability of

Arianna Ricci1, Andrea Versari1, Luigi Ragni1

  • 1Department of Agricultural and Food Sciences, Alma Mater Studiorum, University of Bologna, Piazza Goidanich 60, 47521 Cesena, FC, Italy; Inter-Departmental Centre for Agri-Food Industrial Research, Alma Mater Studiorum, University of Bologna, Via Quinto Bucci 336, 47521 Cesena, FC, Italy.

Food Chemistry
|March 2, 2024
PubMed

Keywords:
Continuous flow processMesoporous ceramicsTitanium dioxideWine oxidation kineticsWine protein stability

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