O. Gessa
AuthID: R-00F-YGB
1
TITLE: Comparison between different types of carboxylmethylcellulose and other oenological additives used for white wine tartaric stabilization Full Text
AUTHORS: Guise, R; Filipe Ribeiro, L; Nascimento, D; Gessa, O; Nunes, FM ; Cosme, F ;
PUBLISHED: 2014, SOURCE: FOOD CHEMISTRY, VOLUME: 156
AUTHORS: Guise, R; Filipe Ribeiro, L; Nascimento, D; Gessa, O; Nunes, FM ; Cosme, F ;
PUBLISHED: 2014, SOURCE: FOOD CHEMISTRY, VOLUME: 156
