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

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

ISSN: 0308-8146,  1873-7072

Année de publication: 2013

Volumen: 138

Número: 2-3

Pages: 1072-1078

Type: Article

DOI: 10.1016/J.FOODCHEM.2012.10.095 GOOGLE SCHOLAR
La source de données: Scopus