Grape Processing by High Hydrostatic Pressure: Effect on Use of Non-Saccharomyces in Must Fermentation

  1. Bañuelos, M.A.
  2. Loira, I.
  3. Escott, C.
  4. Del Fresno, J.M.
  5. Morata, A.
  6. Sanz, P.D.
  7. Otero, L.
  8. Suárez-Lepe, J.A.
Revue:
Food and Bioprocess Technology

ISSN: 1935-5149,  1935-5130

Année de publication: 2016

Volumen: 9

Número: 10

Pages: 1769-1778

Type: Article

DOI: 10.1007/S11947-016-1760-8 GOOGLE SCHOLAR
La source de données: Scopus