Comparison of the physicochemical and volatile composition of wine fractions obtained by two different dealcoholization techniques

出版年份 2017 全文链接

标题

作者

关键词

Dealcoholization, Membrane contactor, Distillation under vacuum, Aroma, Isotopic ratio

出版物

Volume 221, Issue -, Pages 1-10

出版商

Elsevier BV

发表日期

2016-10-14

DOI

10.1016/j.foodchem.2016.10.046

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