Links

Tools

Export citation

Search in Google Scholar

Oral Comunication - Effect of high pressure treatments on chemical and sensorial properties of white wine: wine browning occurrence

Published in 2012 by Jorge Alexandre Saraiva ORCID
This paper was not found in any repository; the policy of its publisher is unknown or unclear.
This paper was not found in any repository; the policy of its publisher is unknown or unclear.

Full text: Unavailable

Question mark in circle
Preprint: policy unknown
Upload
Question mark in circle
Postprint: policy unknown
Upload
Question mark in circle
Published version: policy unknown
Upload