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)
Tipo de Documento
Article
Year published
2013
Publicado
in INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES, ISSN: 1466-8564
Volume: 20, Páginas: 51-58 (8)
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Wos®
Scopus®
Crossref®16
Google Scholar®
Publication Identifiers
SCOPUS: 2-s2.0-84889099774
Wos: WOS:000329414700006
Source Identifiers
ISSN: 1466-8564
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