Controlled Freeze-Thawing Test to Determine the Degree of Deionization Required for Tartaric Stabilization of Wines by Electrodialysis

AuthID
 P-00P-X0M
4
Author(s)
Henriques, P
·
Tipo de Documento
Article
Year published
2019
Publicado
in FOOD CHEMISTRY, ISSN: 0308-8146
Volume: 278, Páginas: 84-91 (8)
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Publication Identifiers
SCOPUS: 2-s2.0-85056598353
Wos: WOS:000453529300010
Source Identifiers
ISSN: 0308-8146
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