Effects of high hydrostatic pressure processing on the physicochemical and sensorial properties of a red wine - Concepedia

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Effects of high hydrostatic pressure processing on the physicochemical and sensorial properties of a red wine

87

Citations

39

References

2012

Year

Yang Tao, Da‐Wen Sun, Adrian R. Górecki, Wioletta Błaszczak, Grzegorz Lamparski, Ryszard Amarowicz, J. Fornal, Tomasz Jeliński

Innovative Food Science & Emerging Technologies

Mechanical EngineeringHigh Hydrostatic PressureRed WineSensorial Properties

References

	Year	Citations

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