chitosan
- You have accessRestricted accessEarthy and Fresh Mushroom Off-Flavors in Wine: Optimized Remedial TreatmentsMarc Behr, Emmanuelle Cocco, Audrey Lenouvel, Cédric Guignard, Danièle EversAm J Enol Vitic. 2013 64: 545-549 ; DOI: 10.5344/ajev.2013.13061Marc Behr1Centre de Recherche Public–Gabriel Lippmann, Department Environment and Agro-Biotechnologies, 41, rue du Brill, 4422 Belvaux, Luxembourg.Emmanuelle Cocco1Centre de Recherche Public–Gabriel Lippmann, Department Environment and Agro-Biotechnologies, 41, rue du Brill, 4422 Belvaux, Luxembourg.Audrey Lenouvel1Centre de Recherche Public–Gabriel Lippmann, Department Environment and Agro-Biotechnologies, 41, rue du Brill, 4422 Belvaux, Luxembourg.Cédric Guignard1Centre de Recherche Public–Gabriel Lippmann, Department Environment and Agro-Biotechnologies, 41, rue du Brill, 4422 Belvaux, Luxembourg.Danièle Evers1Centre de Recherche Public–Gabriel Lippmann, Department Environment and Agro-Biotechnologies, 41, rue du Brill, 4422 Belvaux, Luxembourg.
- You have accessRestricted accessEffect of Chitosan and 5-Chlorosalicylic Acid on Total Phenolic Content of Grapes and WineMark Duxbury, Grant Hotter, Tony Reglinski, Norman SharpeAm J Enol Vitic. 2004 55: 191-194 ; DOI: 10.5344/ajev.2004.55.2.191Mark DuxburyDepartment of Applied Science, Auckland University of Technology, Private Bag 92006, Auckland, New ZealandGrant HotterTony Reglinski