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Effect of Pre-Fermentative Maceration and Fining Agents on Protein Stability, Macromolecular, and Phenolic Composition of Albariño White Wines: Comparative Efficiency of Chitosan, k-Carrageenan and Bentonite as Heat Stabilisers.
Arenas I, Ribeiro M, Filipe-Ribeiro L, Vilamarim R, Costa E, Siopa J, Cosme F, Nunes FM. Arenas I, et al. Among authors: siopa j. Foods. 2021 Mar 12;10(3):608. doi: 10.3390/foods10030608. Foods. 2021. PMID: 33809375 Free PMC article.