Continuous pulsed electric field treatments’ impact on the microbiota of red Tempranillo wines aged in oak barrels

  1. González-Arenzana, L.
  2. López-Alfaro, I.
  3. Gutiérrez, A.R.
  4. López, N.
  5. Santamaría, P.
  6. López, R.
Aldizkaria:
Food Bioscience

ISSN: 2212-4306,  2212-4292

Argitalpen urtea: 2019

Alea: 27

Orrialdeak: 54-59

Mota: Artikulua

DOI: 10.1016/J.FBIO.2018.10.012 GOOGLE SCHOLAR
Datuen iturria: Scopus