Precipitation of proteins by tannins: effects of concentration, protein-tannin ratio and pH.

Bartosz Wojciech Adamczyk, Juha-Pekka Salminen, Veikko Kitunen, Aino Smolander

Research output: Contribution to journal › Article › Scientific › peer-review

Original language	English
Journal	International Journal of Food Science and Technology
Volume	47
Pages (from-to)	875-878
ISSN	0950-5423
Publication status	Published - 2012
MoE publication type	A1 Journal article-refereed

Cite this

@article{4870b35d943645bc90abbd79989df33c,

title = "Precipitation of proteins by tannins: effects of concentration, protein-tannin ratio and pH.",

author = "Adamczyk, {Bartosz Wojciech} and Juha-Pekka Salminen and Veikko Kitunen and Aino Smolander",

year = "2012",

language = "English",

volume = "47",

pages = "875--878",

journal = "International Journal of Food Science and Technology",

issn = "0950-5423",

publisher = "Oxford University Press",

}

TY - JOUR

T1 - Precipitation of proteins by tannins: effects of concentration, protein-tannin ratio and pH.

AU - Adamczyk, Bartosz Wojciech

AU - Salminen, Juha-Pekka

AU - Kitunen, Veikko

AU - Smolander, Aino

PY - 2012

Y1 - 2012

M3 - Article

SN - 0950-5423

VL - 47

SP - 875

EP - 878

JO - International Journal of Food Science and Technology

JF - International Journal of Food Science and Technology

ER -