Continuous pulsed electric field treatments’ impact on the microbiota of red Tempranillo wines aged in oak barrels

  1. González-Arenzana, L.
  2. López-Alfaro, I.
  3. Gutiérrez, A.R.
  4. López, N.
  5. Santamaría, P.
  6. López, R.
Journal:
Food Bioscience

ISSN: 2212-4306,  2212-4292

Year of publication: 2019

Volume: 27

Pages: 54-59

Type: Article

DOI: 10.1016/J.FBIO.2018.10.012 GOOGLE SCHOLAR
Institutional repository: lockOpen access Editor
Data source: Scopus