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Effect of headspace volume, ascorbic acid and sulphur dioxide on oxidative status and sensory profile of Riesling wine
Morozova, Ksenia, Schmidt, Oliver, Schwack, WolfgangVolume:
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