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.
Aldizkaria:
European Food Research and Technology

ISSN: 1438-2377,  1438-2385

Argitalpen urtea: 2001

Alea: 212

Zenbakia: 6

Orrialdeak: 671-675

Mota: Artikulua

DOI: 10.1007/S002170100300 GOOGLE SCHOLAR
Datuen iturria: Scopus