학술논문
Effect of acidification biotechnologies on the production of volatile compounds, lactic acid and colour in red wines after the use of pulsed light pretreatment in grapes
Document Type
Article
Author
Source
In: European Food Research and Technology . (European Food Research and Technology, October 2022, 248(10):2497-2507)
Subject
Language
English
ISSN
14382385
14382377
14382377