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

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

ISSN: 1438-2377,  1438-2385

Année de publication: 2002

Volumen: 214

Número: 5

Pages: 441-443

Type: Article

DOI: 10.1007/S00217-001-0467-9 GOOGLE SCHOLAR
La source de données: Scopus