Replacement of sulfur dioxide by hydroxytyrosol in white wine: Influence on both quality parameters and sensory

标题
Replacement of sulfur dioxide by hydroxytyrosol in white wine: Influence on both quality parameters and sensory
作者
关键词
Aroma, Color, Hydroxytyrosol, Olfactometry, Wine quality
出版物
LWT-FOOD SCIENCE AND TECHNOLOGY
Volume 65, Issue -, Pages 214-221
出版商
Elsevier BV
发表日期
2015-08-06
DOI
10.1016/j.lwt.2015.08.005

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