Emerging Non-Thermal Technologies as Alternative to So2 for the Production of Wine

AuthID
 P-00V-DYE
2
Author(s)
van Wyk, S
Tipo de Documento
Review
Year published
2021
Publicado
in FOODS, ISSN: 2304-8158
Volume: 10, Número: 9, Páginas: 2175 (18)
Indexing
Wos®
Scopus®
Crossref®1
Google Scholar®
Publication Identifiers
SCOPUS: 2-s2.0-85115017692
Wos: WOS:000699544300001
Source Identifiers
ISSN: 2304-8158
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