Impact of High Pressure Treatments on the Physicochemical Properties of a Sulphur Dioxide-Free White Wine During Bottle Storage: Evidence for Mail Lard Reaction Acceleration

AuthID
 P-008-J36
7
Author(s)
Document Type
Article
Year published
2013
Published
in INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES, ISSN: 1466-8564
Volume: 20, Pages: 51-58 (8)
Indexing
Wos®
Scopus®
Crossref®16
Google Scholar®
Publication Identifiers
Scopus: 2-s2.0-84889099774
Wos: WOS:000329414700006
Source Identifiers
ISSN: 1466-8564
Export Publication Metadata
Marked List
 Add to Marked List
Info
At this moment we don't have any links to full text documens.

A place for researchers and their institutions

Useful Links

Get Help

© 2024 CRACS & Inesc TEC - All Rights Reserved Privacy Policy | Terms of Service