Stable Isotope Ratios and Aroma Profile Changes Induced Due to Innovative Wine Dealcoholisation Approaches
| Image |  |
|---|---|
| Description | article by Bruno Fedrizzi et al published 23 February 2013 in Food and Bioprocess Technology |
| Author/s | |
| Publication date | February 23, 2013 |
| Language | |
| Country of origin | |
| Wikipedia link | |
| Copyright status | |
| Missing/wrong data? | Edit Wikidata item |