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A preliminary study about the influence of high hydrostatic pressure processing in parallel with oak chip maceration on the physicochemical and sensory properties of a young red wine
Tao, Yang, Sun, Da-Wen, Górecki, Adrian, Błaszczak, Wioletta, Lamparski, Grzegorz, Amarowicz, Ryszard, Fornal, Józef, Jeliński, TomaszLanguage:
english
Journal:
Food Chemistry
DOI:
10.1016/j.foodchem.2015.07.041
Date:
July, 2015
File:
PDF, 650 KB
english, 2015