Potential of high pressure homogenization to induce...

Food Chemistry 2015 / 10 Vol. 185

Potential of high pressure homogenization to induce autolysis of wine yeasts

Comuzzo, Piergiorgio, Calligaris, Sonia, Iacumin, Lucilla, Ginaldi, Federica, Palacios Paz, Anthony Efrain, Zironi, Roberto
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:
185
Language:
english
Journal:
Food Chemistry
DOI:
10.1016/j.foodchem.2015.03.129
Date:
October, 2015
File:
PDF, 614 KB
english, 2015
Conversion to is in progress
Conversion to is failed