Evolution of quality parameters during red wine dealcoholization by osmotic distillation

出版年份 2013 全文链接

标题

Evolution of quality parameters during red wine dealcoholization by osmotic distillation

作者

关键词

-

出版物

FOOD CHEMISTRY

Volume 140, Issue 1-2, Pages 68-75

出版商

Elsevier BV

发表日期

2013-02-25

DOI

10.1016/j.foodchem.2013.02.059

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