Chemical and biochemical features involved in sparkling wine production: from a traditional to an improved winemaking technology

Published 2009 View Full Article

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Title
Chemical and biochemical features involved in sparkling wine production: from a traditional to an improved winemaking technology
Authors
Keywords
-
Journal
TRENDS IN FOOD SCIENCE & TECHNOLOGY
Volume 20, Issue 6-7, Pages 289-299
Publisher
Elsevier BV
Online
2009-04-06
DOI
10.1016/j.tifs.2009.03.011

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