Cite
HARVARD Citation
Comuzzo, P. et al. (2018). Pulsed electric field processing of white grapes (cv. Garganega): Effects on wine composition and volatile compounds. Food chemistry. pp. 16-23. [Online].
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Comuzzo, P. et al. (2018). Pulsed electric field processing of white grapes (cv. Garganega): Effects on wine composition and volatile compounds. Food chemistry. pp. 16-23. [Online].