A new approach to the reduction of alcohol content in red wines: The use of high-power ultrasounds

  1. Martínez-Pérez, M.P.
  2. Bautista-Ortín, A.B.
  3. Pérez-Porras, P.
  4. Jurado, R.
  5. Gómez-Plaza, E.
Aldizkaria:
Foods

ISSN: 2304-8158

Argitalpen urtea: 2020

Alea: 9

Zenbakia: 6

Mota: Artikulua

DOI: 10.3390/FOODS9060726 GOOGLE SCHOLAR lock_openSarbide irekia editor

Garapen Iraunkorreko Helburuak

Datuen iturria: Scopus