A preliminary study about the influence of high hydrostatic pressure processing in parallel with oak chip maceration on the physicochemical and sensory properties of a young red wine
A preliminary study about the influence of high hydrostatic pressure processing in parallel with oak chip maceration on the physicochemical and sensory properties of a young red wine
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关键词
High hydrostatic pressure processing, Oak chips, Red wine, Physicochemical properties, Sensory properties
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