Limit SO2 content of wines by applying High Hydrostatic...

Innovative Food Science & Emerging Technologies 2020 / 06 Vol. 62

Limit SO2 content of wines by applying High Hydrostatic Pressure

Christofi, Stefania, Malliaris, Dimitris, Katsaros, George, Panagou, Efstathios, Kallithraka, Stamatina
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Volume:
62
Journal:
Innovative Food Science & Emerging Technologies
DOI:
10.1016/j.ifset.2020.102342
Date:
June, 2020
File:
PDF, 913 KB
2020
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