Published in
Elsevier, Innovative Food Science and Emerging Technologies, (20), p. 51-58
DOI: 10.1016/j.ifset.2013.07.001
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Impact of high pressure treatments on the physicochemical properties of a sulphur dioxide-free white wine during bottle storage: Evidence for Maillard reaction acceleration
Journal article published in 2013 by
Mickael C. Santos,
Cláudia Nunes,
M. Angélica M. Rocha,
Ana Rodrigues,
Sílvia M. Rocha,
Jorge A. Saraiva 
,
Manuel A. Coimbra
,
Manuel A. Coimbra
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