Changes in the aromatic compounds content in the muscat wines as a result of the application of ultrasound during pre-fermentative maceration

  1. Aragón-García, F.
  2. Ruíz-Rodríguez, A.
  3. Palma, M.
Zeitschrift:
Foods

ISSN: 2304-8158

Datum der Publikation: 2021

Ausgabe: 10

Nummer: 7

Art: Artikel

DOI: 10.3390/FOODS10071462 GOOGLE SCHOLAR lock_openOpen Access editor
Datenquelle: Scopus