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Degree of hydrolysis of some vegetable proteins used as fining agents and its influence on polyphenol removal from red wineTSCHIERSCH, Christopher; POUR NIKFARDJAM, Martin; SCHMIDT, Oliver et al.European food research & technology (Print). 2010, Vol 231, Num 1, pp 65-74, issn 1438-2377, 10 p.Article

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