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Stability of the emulsion and physicochemical characteristics of low-fat on storage time using hydroxypropyl distarch phosphate (E1442) and xantan gum as fat replacers

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This allows for a more controlled and efficient vinification, maintaining the integrity of the wines sensory characteristics

This helps visualize why they are studied for different, yet potentially complementary, purposes

272 : 3095230961 Nakamura H, De Rosa S, Roederer M, Anderson MT, Dubs JG, Yodoi J, Holmgren A, Herzenberg LA and Herzenberg LA (1996) Elevation of plasma thioredoxin levels in HIV-infected individuals