Hpf2 Glycan Structure Is Critical for Protection against Protein Haze Formation in White Wine

Simon Schmidt, Ee Tan, Shauna Brown, Uli Nasution, Filomena Pettolino, Oenone Macintyre, Miguel De Barros Lopes, Elizabeth Waters, Peter Anderson

    Research output: Contribution to journalArticle

    13 Citations (Scopus)
    Original languageEnglish
    Pages (from-to)3308-3315
    Number of pages8
    JournalJournal of Agricultural and Food Chemistry
    Volume57
    Publication statusPublished - 2009

    Cite this

    Schmidt, S., Tan, E., Brown, S., Nasution, U., Pettolino, F., Macintyre, O., De Barros Lopes, M., Waters, E., & Anderson, P. (2009). Hpf2 Glycan Structure Is Critical for Protection against Protein Haze Formation in White Wine. Journal of Agricultural and Food Chemistry, 57, 3308-3315.