Understanding microoxygenation: Effect of viable yeasts and sulfur dioxide levels on the sensory properties of a Merlot red wine

  1. Sáenz-Navajas, M.-P.
  2. Henschen, C.
  3. Cantu, A.
  4. Watrelot, A.A.
  5. Waterhouse, A.L.
Aldizkaria:
Food Research International

ISSN: 1873-7145,  0963-9969

Argitalpen urtea: 2018

Alea: 108

Orrialdeak: 505-515

Mota: Artikulua

DOI: 10.1016/J.FOODRES.2018.03.081 GOOGLE SCHOLAR
Datuen iturria: Scopus