High Pressure Processing Inactivation of Brettanomyces Bruxellensis in Seven Different Table Wines

AuthID
 P-00W-5TJ
2
Author(s)
van Wyk S.
·
Tipo de Documento
Article
Year published
2017
Publicado
in Food Control, ISSN: 0956-7135
Volume: 81, Páginas: 1-8 (7)
Indexing
Scopus®
Crossref®16
Google Scholar®
Publication Identifiers
SCOPUS: 2-s2.0-85019542750
Source Identifiers
ISSN: 0956-7135
Export Publication Metadata
Lista Marked
 Adicionar à lista Marked
Info
At this moment we don't have any links to full text documens.

Um espaço para investigadores e suas Instituições

Links Úteis

Ajuda

© 2024 CRACS & Inesc TEC - All Rights Reserved Política de Privacidade | Terms of Service