Chemical and Physical Methodologies for the Replacement/Reduction of Sulfur Dioxide Use During Winemaking: Review of Their Potentialities and Limitations

AuthID
 P-002-GRB
4
Author(s)
Tipo de Documento
Review
Year published
2012
Publicado
in EUROPEAN FOOD RESEARCH AND TECHNOLOGY, ISSN: 1438-2377
Volume: 234, Número: 1, Páginas: 1-12 (12)
Indexing
Wos®
Scopus®
Crossref®60
Google Scholar®
Publication Identifiers
SCOPUS: 2-s2.0-84855236303
Wos: WOS:000301703700001
Source Identifiers
ISSN: 1438-2377
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