Evaluation of the Potential of High Pressure Technology as an Enological Practice for Red Wines

AuthID
 P-00K-BA8
8
Author(s)
Jourdes, M
·
Amado, O
·
Tipo de Documento
Article
Year published
2016
Publicado
in INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES, ISSN: 1466-8564
Volume: 33, Páginas: 76-83 (8)
Indexing
Wos®
Scopus®
Crossref®10
Google Scholar®
Publication Identifiers
SCOPUS: 2-s2.0-84961876936
Wos: WOS:000372383000010
Source Identifiers
ISSN: 1466-8564
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