UV-C treatment of grape must: Microbial inactivation, toxicological considerations and influence on chemical and sensory properties of white wine-Reference-Cited by-同舟云学术

UV-C treatment of grape must: Microbial inactivation, toxicological considerations and influence on chemical and sensory properties of white wine

Published:2019-03 Issue: Volume:52 Page:291-304
ISSN:1466-8564
Container-title:Innovative Food Science & Emerging Technologies
language:en
Short-container-title:Innovative Food Science & Emerging Technologies

Author:

Diesler Kathrin,Golombek Patricia,Kromm Lisa,Scharfenberger-Schmeer Maren,Durner Dominik,Schmarr Hans-Georg,Stahl Mario R.^ORCID,Briviba Karlis,Fischer Ulrich

Funder

Research Association of the German Food Industry

Publisher

Elsevier BV

Subject

Industrial and Manufacturing Engineering,General Chemistry,Food Science

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