The Effect of Dicarboxymethyl Cellulose on the Prevention of Protein Haze Formation on White Wine

AuthID
 P-00V-H1Z
3
Author(s)
Gago, D
·
Chagas, R
·
Tipo de Documento
Article
Year published
2021
Publicado
in BEVERAGES, ISSN: 2306-5710
Volume: 7, Número: 3, Páginas: 57 (10)
Indexing
Wos®
Scopus®
Crossref®3
Google Scholar®
Publication Identifiers
SCOPUS: 2-s2.0-85112763715
Wos: WOS:000699674300001
Source Identifiers
ISSN: 2306-5710
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