Cabernet Sauvignon Red Must Processing by UHPH to Produce Wine Without SO2: the Colloidal Structure, Microbial and Oxidation Control, Colour Protection and Sensory Quality of the Wine

  1. Vaquero, C.
  2. Escott, C.
  3. Loira, I.
  4. Guamis, B.
  5. del Fresno, J.M.
  6. Quevedo, J.M.
  7. Gervilla, R.
  8. de Lamo, S.
  9. Ferrer-Gallego, R.
  10. González, C.
  11. Bañuelos, M.A.
  12. Suárez-Lepe, J.A.
  13. Morata, A.
Aldizkaria:
Food and Bioprocess Technology

ISSN: 1935-5149,  1935-5130

Argitalpen urtea: 2022

Alea: 15

Zenbakia: 3

Orrialdeak: 620-634

Mota: Artikulua

DOI: 10.1007/S11947-022-02766-8 GOOGLE SCHOLAR lock_openSarbide irekia editor
Datuen iturria: Scopus