So2 High Pressure Processing and Pulsed Electric Field Treatments of Red Wine: Effect on Sensory, Brettanomyces Inactivation and Other Quality Parameters During One Year Storage

AuthID
 P-00W-5TS
3
Author(s)
van Wyk S.
·
Farid M.
·
Tipo de Documento
Article
Year published
2018
Publicado
in Innovative Food Science and Emerging Technologies, ISSN: 1466-8564
Volume: 48, Páginas: 204-211 (7)
Indexing
Scopus®
Crossref®18
Google Scholar®
Publication Identifiers
SCOPUS: 2-s2.0-85049441460
Source Identifiers
ISSN: 1466-8564
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