The use of activated charcoal in combination with other fining agents and its influence on the organoleptic properties of sherry wine

  1. López, S.
  2. Castro, R.
  3. García, E.
  4. Pazo, J.A.S.
  5. Barroso, C.G.
Journal:
European Food Research and Technology

ISSN: 1438-2377,  1438-2385

Year of publication: 2001

Volume: 212

Issue: 6

Pages: 671-675

Type: Article

DOI: 10.1007/S002170100300 GOOGLE SCHOLAR
Data source: Scopus