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APA Citation
Colangelo, D., Torchio, F., De Faveri, D. M., & Lambri, M. (2018). the use of chitosan as alternative to bentonite for wine fining: Effects on heat-stability, proteins, organic acids, colour, and volatile compounds in an aromatic white wine. Food chemistry, 264, 301–309. http://access.bl.uk/ark:/81055/vdc_100064813821.0x00001f