skip to main content
Show Results with:

Comparison of high pressure treatment with conventional red wine aging processes: impact on phenolic composition

Santos, Mickael C. et al.

Food research international. Volume 116: (2019, February); pp 223-231 -- Published on behalf of the Canadian Institute of Food Science and Technology by Elsevier Applied Science

Online access

Notes here allow you and other users to comment and make notes on items, viewable by the whole community.
NB: Please use the Report Catalogue Error form to advise us of catalogue inaccuracies.

Log in to add a note

Tags allow you and others to define and search on related groups of items.

Log in to add / remove tags

Searching Remote Databases, Please Wait