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Influence of High Hydrostatic Pressure Technology on Wine Chemical and Sensorial Characteristics: Potentialities and

Cláudia Nunes1, Mickael C Santos2, Jorge A Saraiva2

  • 1CICECO, University of Aveiro, Aveiro, Portugal; QOPNA, University of Aveiro, Aveiro, Portugal.

Advances in Food and Nutrition Research
|April 22, 2017
PubMed

Keywords:
ColorHigh pressureMaillard reactionPhenolicsVolatilesWine

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