Effect of high pressure treatments on the physicochemical properties of a sulphur dioxide-free red wine

Published 2013 View Full Article

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Title
Effect of high pressure treatments on the physicochemical properties of a sulphur dioxide-free red wine
Authors
Keywords
-
Journal
FOOD CHEMISTRY
Volume 141, Issue 3, Pages 2558-2566
Publisher
Elsevier BV
Online
2013-05-19
DOI
10.1016/j.foodchem.2013.05.022

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