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UV-C treatment of grape must: Microbial inactivation, toxic..:
Diesler, Kathrin
;
Golombek, Patricia
;
Kromm, Lisa
...
Innovative Food Science & Emerging Technologies. 52 (2019) - p. 291-304 , 2019
Link:
https://doi.org/10.1016/j.ifset.2019.01.005
RT Journal T1 <Title>UV-C treatment of grape must: Microbial inactivation, toxicological considerations and influence on chemical and sensory properties of white wine</Title> UL https://suche.suub.uni-bremen.de/peid=cr-10.1016_j.ifset.2019.01.005&Exemplar=1&LAN=DE A1 Diesler, Kathrin A1 Golombek, Patricia A1 Kromm, Lisa A1 Scharfenberger-Schmeer, Maren A1 Durner, Dominik A1 Schmarr, Hans-Georg A1 Stahl, Mario R. A1 Briviba, Karlis A1 Fischer, Ulrich PB Elsevier BV YR 2019 SN 1466-8564 JF Innovative Food Science & Emerging Technologies VO 52 SP 291 OP 304 LK http://dx.doi.org/https://doi.org/10.1016/j.ifset.2019.01.005 DO https://doi.org/10.1016/j.ifset.2019.01.005 SF ELIB - SuUB Bremen
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