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Optimization of Processing of Tiebangchui with Highland Barley Wine Based on the Box-Behnken Design Combined with the Entropy Method
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Evolution of quality parameters during red wine dealcoholization by osmotic distillation

Loredana Liguori1, Paola Russo, Donatella Albanese

  • 1Dipartimento di Ingegneria Industriale, Università di Salerno, via Ponte don Melillo, 84084 Fisciano (SA), Italy.

Food Chemistry
|April 13, 2013
PubMed

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