Effect of processing Verdejo grape must by UHPH using non-Saccharomyces yeasts in the absence of SO2

  1. Escott, C.
  2. Vaquero, C.
  3. del Fresno, J.M.
  4. Topo, A.
  5. Comuzzo, P.
  6. Gonzalez, C.
  7. Morata, A.
Revue:
Sustainable Food Technology

ISSN: 2753-8095

Année de publication: 2024

Volumen: 2

Número: 2

Pages: 437-446

Type: Article

DOI: 10.1039/D3FB00226H GOOGLE SCHOLAR lock_openAccès ouvert editor

Objectifs de Développement Durable

La source de données: Scopus