Adsorption of Wine Constituents on Functionalized Surfaces

The adsorption of macromolecules on solid surfaces is of great importance in the field of nanotechnology, biomaterials, biotechnological, and food processes. In the field of oenology adsorption of wine macromolecules such as polyphenols, polysaccharides, and proteins is much less desirable on membra...

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Detalles Bibliográficos
Autores principales: Mierczynska-Vasilev, Agnieszka, Smith, Paul A.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2016
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6274309/
https://www.ncbi.nlm.nih.gov/pubmed/27763562
http://dx.doi.org/10.3390/molecules21101394

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6274309/
https://www.ncbi.nlm.nih.gov/pubmed/27763562
http://dx.doi.org/10.3390/molecules21101394

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