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Evaluation of the potential of high pressure technology as an enological practice for red wines

Santos, Mickael C. et al.

Innovative food science & emerging technologies. Volume 33 (2016); pp 76-83 -- Elsevier Science

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Evaluation of the potential of high pressure technology as an enological practice for red wines

Santos, Mickael C. et al.

Innovative food science & emerging technologies. Volume 33: (2016, February); pp 76-83 -- Elsevier Science

Online access

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Article
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Evaluation of the potential of high pressure technology as an enological practice for red wines

Santos, Mickael C. et al.

Innovative food science & emerging technologies. Volume 33 (2016); pp 76-83 -- Elsevier Science

Online access

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Article
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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

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5
Material Type:
Article
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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); pp 223-231 -- Published on behalf of the Canadian Institute of Food Science and Technology by Elsevier Applied Science

Online access

5 results  for Everything in this catalogue

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