Effects of high hydrostatic pressure processing on the physicochemical and sensorial properties of a red wine

Published 2012 View Full Article

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Title
Effects of high hydrostatic pressure processing on the physicochemical and sensorial properties of a red wine
Authors
Keywords
-
Journal
Innovative Food Science & Emerging Technologies
Volume 16, Issue -, Pages 409-416
Publisher
Elsevier BV
Online
2012-09-25
DOI
10.1016/j.ifset.2012.09.005

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