Reducing the Negative Effect on White Wine Chromatic Characteristics Due to the Oxygen Exposure During Transportation by the Deoxygenation Process

AuthID
 P-00V-BFG
4
Author(s)
Filipe Ribeiro, L
·
Rodrigues, S
·
Cosme, F
Tipo de Documento
Article
Year published
2021
Publicado
in FOODS
Volume: 10, Número: 9, Páginas: 2023 (14)
Indexing
Wos®
Scopus®
Crossref®
Google Scholar®
Publication Identifiers
SCOPUS: 2-s2.0-85114106326
Wos: WOS:000699528300001
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