Influence of High Hydrostatic Pressure Technology on Wine Chemical and Sensorial Characteristics: Potentialities and Drawbacks

AuthID
 P-012-1W7
5
Author(s)
Santos M.C.
·
Tipo de Documento
Book Chapter
Year published
2017
Publicado
in Advances in Food and Nutrition Research, ISSN: 10434526
Volume: 82, Páginas: 205-235 (30)
Indexing
Scopus®
Crossref®14
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Google Scholar®
Publication Identifiers
Pubmed: 28427533
SCOPUS: 2-s2.0-85012896306
Source Identifiers
ISSN: 10434526
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