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dc.contributor.authorSchmidt, Simon A
dc.contributor.authorBrown, Shauna
dc.contributor.authorNasution, Uli J.
dc.contributor.authorTan, Ee Leng
dc.contributor.authorPettolino, Filomena
dc.contributor.authorMacintyre, Oenone J.
dc.contributor.authorDe Barros Lopes, Miguel
dc.contributor.authorWaters, Elizabeth J.
dc.contributor.authorAnderson, Peter Alex
dc.date.accessioned2014-09-30T06:05:17Z
dc.date.available2014-09-30T06:05:17Z
dc.date.issued2009en_US
dc.identifier.citationSchmidt, S.A., Tan, E.L., Brown, S., Nasution, U.J., Pettolino, F., Macintyre, O.J., et al. (2009). Hpf2 Glycan Structure Is Critical for Protection against Protein Haze Formation in White Wine. Journal of Agricultural and Food Chemistry, 57 pp. 3308-3315.en
dc.identifier.issn0021-8561en_US
dc.identifier.urihttp://hdl.handle.net/2328/31961
dc.titleHpf2 Glycan Structure Is Critical for Protection against Protein Haze Formation in White Wineen_US
dc.typeArticleen_US
dc.identifier.rmid2006013437en_US
dc.identifier.doihttps://doi.org/10.1021/jf803254sen
dc.subject.forgroup0607 Plant Biologyen_US
dc.subject.forgroup0908 Food Sciencesen_US


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