Effect of headspace volume, ascorbic acid and sulphur...

Effect of headspace volume, ascorbic acid and sulphur dioxide on oxidative status and sensory profile of Riesling wine

Morozova, Ksenia, Schmidt, Oliver, Schwack, Wolfgang
How much do you like this book?
What’s the quality of the file?
Download the book for quality assessment
What’s the quality of the downloaded files?
Volume:
240
Language:
english
Journal:
European Food Research and Technology
DOI:
10.1007/s00217-014-2321-x
Date:
January, 2015
File:
PDF, 685 KB
english, 2015
Conversion to is in progress
Conversion to is failed