Mannoprotein and tannin improve aroma retention in reverse osmosis dealcoholized red wine.
- DOI
- 10.1016/j.foodchem.2026.151119
- Published
- 2026 Sep 12
- Container
- Food chemistry
- Publisher
- Not recorded
- Open access
- unknown
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Cite this work
BibTeX
@article{allodium:10.1016/j.foodchem.2026.151119,
title = {Mannoprotein and tannin improve aroma retention in reverse osmosis dealcoholized red wine.},
author = {Sam FE and Wang S and Chen X and Yang J and Tao Y},
year = {2026},
journal = {Food chemistry},
doi = {10.1016/j.foodchem.2026.151119},
url = {https://doi.org/10.1016/j.foodchem.2026.151119}
}RIS
TY - JOUR TI - Mannoprotein and tannin improve aroma retention in reverse osmosis dealcoholized red wine. AU - Sam FE AU - Wang S AU - Chen X AU - Yang J AU - Tao Y PY - 2026 JO - Food chemistry DO - 10.1016/j.foodchem.2026.151119 UR - https://doi.org/10.1016/j.foodchem.2026.151119 ER -
APA
FE, S., S, W., X, C., J, Y., & Y, T. (2026). Mannoprotein and tannin improve aroma retention in reverse osmosis dealcoholized red wine.. Food chemistry. https://doi.org/10.1016/j.foodchem.2026.151119
Source records
- pubmed · retrieved 2026-09-26T23:37:41.696Z