Published in
Wiley, Journal of the Science of Food and Agriculture, 13(99), p. 5702-5710, 2019
DOI: 10.1002/jsfa.9833
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Characterization and emulsifying properties of extracts obtained by physical and enzymatic methods from an oenological yeast strain
Journal article published in 2019 by
Alberto De Iseppi 
,
Andrea Curioni,
Matteo Marangon ,
Simone Vincenzi,
Gulzhan Kantureeva,
Giovanna Lomolino
,
Andrea Curioni,
Matteo Marangon ,
Simone Vincenzi,
Gulzhan Kantureeva,
Giovanna Lomolino
This paper is made freely available by the publisher.
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