Influence of the Temperature and Oxygen Exposure in Red Port Wine: A Kinetic Approach

AuthID
 P-00G-CJ0
4
Author(s)
Oliveira, CM
·
Tipo de Documento
Article
Year published
2015
Publicado
in FOOD RESEARCH INTERNATIONAL, ISSN: 0963-9969
Volume: 75, Páginas: 337-347 (11)
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Publication Identifiers
Pubmed: 28454964
SCOPUS: 2-s2.0-84934283074
Wos: WOS:000359961800039
Source Identifiers
ISSN: 0963-9969
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