Comparison Between Different Types of Carboxylmethylcellulose and Other Oenological Additives Used for White Wine Tartaric Stabilization

AuthID
 P-009-6BD
6
Author(s)
Guise, R
·
Nascimento, D
·
Tipo de Documento
Article
Year published
2014
Publicado
in FOOD CHEMISTRY, ISSN: 0308-8146
Volume: 156, Páginas: 250-257 (8)
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Scopus®
Crossref®48
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Google Scholar®
Publication Identifiers
Pubmed: 24629965
SCOPUS: 2-s2.0-84896736549
Wos: WOS:000334138300037
Source Identifiers
ISSN: 0308-8146
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