Published in
Elsevier, Innovative Food Science and Emerging Technologies, (20), p. 106-114
DOI: 10.1016/j.ifset.2013.07.003
Links
Tools
Effects of electric field treatments on phenol compounds of brandy aging in oak barrels
This paper was not found in any repository, but could be made available legally by the author.
Full text: Unavailable
Published version:
archiving forbidden
Data provided by 