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Elsevier, LWT - Food Science and Technology, (152), p. 112273, 2021

DOI: 10.1016/j.lwt.2021.112273

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Red and white wine lees as a novel source of emulsifiers and foaming agents

Journal article published in 2021 by Alberto De Iseppi ORCID, Matteo Marangon ORCID, Giovanna Lomolino, Antonella Crapisi, Andrea Curioni
This paper is made freely available by the publisher.
This paper is made freely available by the publisher.

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