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- Effect of processing Verdejo grape must by UHPH using non-Saccharomyces yeasts in the absence of SO2. Carlos Escott, Cristian Vaquero, Juan Manuel del Fresno, Angelo Topo, Piergiorgio Comuzzo, Carmen Gonzalez, Antonio Morata
, Sustainable Food Technol.
, 2024
, 2
, 437
- Chemometric modeling of odor threshold property of diverse aroma components of wine. Probir Kumar Ojha, Kunal Roy
, RSC Adv.
, 2018
, 8
, 4750