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

Vidigal, Susana S. M. P.Campos, Francisco M.Couto, José A.Rangel, António O. S. S.Hogg, Tim2018-04-272018-04-272018Vidigal, S.M.P., Campos, F.M., Couto, J.A., Rangel, A.O.S.S., Hogg, T. (2018) Protein-phenolic interaction as a strategy to reduce the precursors of volatile phenolics in wine. ANALÍTICA – 2018, Book of Abstracts - 9th Meeting of the Analytical Chemistry Division, 26-27 March, Porto, Portugal, p.51http://hdl.handle.net/10400.14/24235engProtein-phenolic interaction as a strategy to reduce the precursors of volatile phenols in wineconference object