Pulsed Electric Field Treatment of Red Wine: Inactivation of Brettanomyces and Potential Hazard Caused by Metal Ion Dissolution

AuthID
 P-00W-5V0
3
Author(s)
van Wyk S.
·
Farid M.M.
Tipo de Documento
Article
Year published
2019
Publicado
in Innovative Food Science and Emerging Technologies, ISSN: 1466-8564
Volume: 52, Páginas: 57-65 (8)
Indexing
Scopus®
Crossref®21
Google Scholar®
Publication Identifiers
SCOPUS: 2-s2.0-85058395812
Source Identifiers
ISSN: 1466-8564
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