Evaluation of the potential of high pressure technology as an enological practice for red wines
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| Description | article by Mickael C. Santos et al published February 2016 in Innovative Food Science and Emerging Technologies |
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author: Pierre-Louis Teissedre Manuel A. Coimbra Cláudia Nunes |
| Publication date | February 2016 |
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| Missing/wrong data? | Edit Wikidata item |