Application of a new analytical method to determine the susceptibility of wine to browning

  1. Palma, M.
  2. Barroso, C.G.
Aldizkaria:
European Food Research and Technology

ISSN: 1438-2377,  1438-2385

Argitalpen urtea: 2002

Alea: 214

Zenbakia: 5

Orrialdeak: 441-443

Mota: Artikulua

DOI: 10.1007/S00217-001-0467-9 GOOGLE SCHOLAR
Datuen iturria: Scopus