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Publishing Process Editorial Board Scope & Policies Peer Review FAQ Submit

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Elizabeth J Waters

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Journal of Agricultural and Food Chemistry|March 24, 2009

Hpf2 glycan structure is critical for protection against protein haze formation in white wineSimon A Schmidt, Ee Leng Tan, Shauna Brown, et al.

Food Chemistry|September 8, 2012

Degradation of white wine haze proteins by Aspergillopepsin I and II during juice flash pasteurizationMatteo Marangon, Steven C Van Sluyter, Ella M C Robinson, et al.

Applied Microbiology and Biotechnology|October 7, 2006

Reducing haziness in white wine by overexpression of Saccharomyces cerevisiae genes YOL155c and YDR055wShauna L Brown, Vanessa J Stockdale, Filomena Pettolino, et al.

Pageof 3

Search research articles

Showing results (21-30 of 23) with videos related to

Sort By:

Pageof 3

You have reached the last page of results.This site can display upto 23 results.

Journal of Agricultural and Food Chemistry|March 24, 2009

Hpf2 glycan structure is critical for protection against protein haze formation in white wineSimon A Schmidt, Ee Leng Tan, Shauna Brown, et al.

Food Chemistry|September 8, 2012

Degradation of white wine haze proteins by Aspergillopepsin I and II during juice flash pasteurizationMatteo Marangon, Steven C Van Sluyter, Ella M C Robinson, et al.

Applied Microbiology and Biotechnology|October 7, 2006

Reducing haziness in white wine by overexpression of Saccharomyces cerevisiae genes YOL155c and YDR055wShauna L Brown, Vanessa J Stockdale, Filomena Pettolino, et al.

Pageof 3