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Impact of headspace oxygen and copper and iron addition on oxygen consumption rate, sulphur dioxide loss, colour and sensory properties of Riesling wine
Morozova, Ksenia, Schmidt, Oliver, Schwack, WolfgangVolume:
238
Language:
english
Journal:
European Food Research and Technology
DOI:
10.1007/s00217-013-2142-3
Date:
April, 2014
File:
PDF, 537 KB
english, 2014