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Journal Article
American Journal of Enology and Viticulture, ISSN 0002-9254, 2005, Volume 56, Issue 3, pp. 246 - 254
The effect of chitin [poly(N-acetyl-1,4-beta-D-glucopyranosamine)], an abundant, low-cost natural polymer, on white wine stabilization on a laboratory scale... 
Chitinase | Wine stability | Wine proteins | Chitin | GRAPE BERRIES | ACID | STABILIZATION | BEHAVIOR | FOOD SCIENCE & TECHNOLOGY | HEAT-UNSTABLE PROTEINS | IDENTIFICATION | ADSORPTION | chitin | wine proteins | HORTICULTURE | chitinase | BIOTECHNOLOGY & APPLIED MICROBIOLOGY | POLYACRYLAMIDE-GEL-ELECTROPHORESIS | ACCUMULATION | wine stability | PATHOGENESIS-RELATED PROTEINS
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