Comparison between different types of carboxylmethylcellulose and other oenological additives used for white wine tartaric stabilization

Published 2014 View Full Article

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Title
Comparison between different types of carboxylmethylcellulose and other oenological additives used for white wine tartaric stabilization
Authors
Keywords
-
Journal
FOOD CHEMISTRY
Volume 156, Issue -, Pages 250-257
Publisher
Elsevier BV
Online
2014-02-06
DOI
10.1016/j.foodchem.2014.01.081

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