The influence of cation exchange treatment on the final characteristics of red wines

  1. Lasanta, C.
  2. Caro, I.
  3. Pérez, L.
Aldizkaria:
Food Chemistry

ISSN: 0308-8146,  1873-7072

Argitalpen urtea: 2013

Alea: 138

Zenbakia: 2-3

Orrialdeak: 1072-1078

Mota: Artikulua

DOI: 10.1016/J.FOODCHEM.2012.10.095 GOOGLE SCHOLAR
Datuen iturria: Scopus