Effect of UHPH and Sulphur Dioxide Content on Verdejo Vinification: Sensory, Chemical, and Microbiological Approach After Accelerated Aging Test
超高压均质和二氧化硫含量对维德乔葡萄酒酿造的影响：加速陈酿试验后的感官、化学和微生物学分析
期刊:Microorganisms
影响因子:4.2
doi:10.3390/microorganisms13112623
Puxeu, Miquel; Sánchez-Mateos, Carlos; Horcajo-Abal, Inés; Sunyer-Figueres, Mercè; Castillo, Victoria; Fernández-Vázquez, Daniel; Suárez, Alejandro; Santamaría, Natalia; Nart, Enric; de Lamo, Sergi; Morata, Antonio; Andorrà, Immaculada
