Hpf2 glycan structure is critical for protection against protein haze formation in white wine

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dc.contributor.authorSchmidt, Simon A.en
dc.contributor.authorTan, Ee Lengen
dc.contributor.authorBrown, Shauna Liamen
dc.contributor.authorNasution, Uli J.en
dc.contributor.authorPettolino, Filomena A.en
dc.contributor.authorMacintyre, Oenone Jeanen
dc.contributor.authorde Barros Lopes, Miguelen
dc.contributor.authorWaters, Elizabeth Joyen
dc.contributor.authorAnderson, Peter Alexen
dc.contributor.schoolSchool of Chemical Engineeringen
dc.date.issued2009en
dc.description.statementofresponsibilitySimon A. Schmidt, Ee Leng Tan, Shauna Brown, Uli J. Nasution, Filomena Pettolino, Oenone J. Macintyre, Miguel de Barros Lopes, Elizabeth J. Waters and Peter A. Andersonen
dc.identifier.citationJournal of Agricultural and Food Chemistry, 2009; 57(8):3308-3315en
dc.identifier.doi10.1021/jf803254sen
dc.identifier.issn0021-8561en
dc.identifier.urihttp://hdl.handle.net/2440/51350
dc.language.isoenen
dc.publisherAmerican Chemical Societyen
dc.rights© 2009 American Chemical Societyen
dc.subjectHpf2; mannoprotein; wine protein haze; glycosylation; Pichia pastoris; phthalate; MNN1; MNN2; MNN4; MNN5en
dc.titleHpf2 glycan structure is critical for protection against protein haze formation in white wineen
dc.typeJournal articleen

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