High Pressure Treatments Accelerate Changes in Volatile Composition of Sulphur Dioxide-Free Wine During Bottle Storage

AuthID
 P-00G-4MC
7
Author(s)
Document Type
Article
Year published
2015
Published
in FOOD CHEMISTRY, ISSN: 0308-8146
Volume: 188, Pages: 406-414 (9)
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Wos®
Scopus®
Crossref®22
Google Scholar®
Publication Identifiers
SCOPUS: 2-s2.0-84929156238
Wos: WOS:000356548900056
Source Identifiers
ISSN: 0308-8146
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