Reducing the Negative Sensory Impact of Volatile Phenols in Red Wine with Different Chitosans: Effect of Structure on Efficiency

AuthID
 P-00N-39S
3
Author(s)
Filipe Ribeiro, L
·
Cosme, F
·
Tipo de Documento
Article
Year published
2018
Publicado
in FOOD CHEMISTRY, ISSN: 0308-8146
Volume: 242, Páginas: 591-600 (10)
Indexing
Wos®
Scopus®
Crossref®28
Google Scholar®
Publication Identifiers
SCOPUS: 2-s2.0-85030456103
Wos: WOS:000413291700078
Source Identifiers
ISSN: 0308-8146
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