✦ LIBER ✦

Microbiological stabilisation of grape musts and wines by high hydrostatic pressures

✍ Scribed by Delfini, C.; Conterno, L.; Carpi, G.; Rovere, P.; Tabusso, A.; Cocito, C.; Amati, A.

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

THE FREE AMINO ACIDS OF MUSTS AND WINES.

✍ JOHN G. B. CASTOR 📂 Article 📅 1953 🏛 Institute of Food Technologists 🌐 English ⚖ 450 KB

Determination of organic acids in grape

✍ E. García Romero; G. Sánchez Muñoz; P.J. Martín Alvarez; M.D. Cabezudo Ibáñez 📂 Article 📅 1993 🏛 Elsevier Science 🌐 English ⚖ 455 KB

Extraction of anthocyanins from grape sk

✍ Margarita Corrales; Avelina Fernández García; Peter Butz; Bernhard Tauscher 📂 Article 📅 2009 🏛 Elsevier Science 🌐 English ⚖ 252 KB

High hydrostatic pressure treatment of b

✍ Sencer Buzrul 📂 Article 📅 2012 🏛 Elsevier Science 🌐 English ⚖ 258 KB

Molecular identification and osmotoleran

✍ Rosanna Tofalo; Clemencia Chaves-López; Federico Di Fabio; Maria Schirone; Giova 📂 Article 📅 2009 🏛 Elsevier Science 🌐 English ⚖ 719 KB

High hydrostatic pressure and thermal tr

✍ Yi, Junjie; Zhang, Liang; Ding, Guowei; Hu, Xiaosong; Liao, Xiaojun; Zhang, Yan 📂 Article 📅 2013 🏛 Elsevier Science 🌐 English ⚖ 594 KB