Study of the potential use of mesoporous nanomaterials as fining agent to prevent protein haze in white wines and its impact in major volatile aroma compounds and polyols

MARÍA DE LAS NIEVES LÓPEZ DE LERMA EXTREMERARAFAEL PEINADO AMORES2026-01-292026-01-29201810.1016/j.foodchem.2017.07.1632-s2.0-85026865828https://www.scopus.com/inward/record.uri?eid=2-s2.https://ucocris.uco.es/handle/123456789/28332Analytical ChemistryFood ScienceAnalytical ChemistryFood ScienceStudy of the potential use of mesoporous nanomaterials as fining agent to prevent protein haze in white wines and its impact in major volatile aroma compounds and polyolsresearch article