Effect of High Pressure Treatments on the Physicochemical Properties of a Sulphur Dioxide-Free Red Wine

AuthID
 P-008-BH2
7
Author(s)
Cappelle, J
·
Tipo de Documento
Article
Year published
2013
Publicado
in FOOD CHEMISTRY, ISSN: 0308-8146
Volume: 141, Número: 3, Páginas: 2558-2566 (9)
Indexing
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Scopus®
Crossref®47
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Publication Identifiers
SCOPUS: 2-s2.0-84879228022
Wos: WOS:000326766700134
Source Identifiers
ISSN: 0308-8146
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