Reducing the Negative Effect on White Wine Chromatic Characteristics Due to the Oxygen Exposure During Transportation by the Deoxygenation Process

AuthID
 P-00V-BFG
4
Author(s)
Document Type
Article
Year published
2021
Published
in FOODS
Volume: 10, Issue: 9
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Wos®
Scopus®
Google Scholar®
Publication Identifiers
Scopus: 2-s2.0-85114106326
Wos: WOS:000699528300001
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