PUBLICACIÓN
Waste valorization in winemaking industry: Vine shoots as precursors to optimize sensory features in white wine
ACCEDER A LA PUBLICACIÓN:
Calderon-Martin M., Valdes-Sanchez E., Alexandre-Franco M.F., Fernandez-Gonzalez M.C., Vilanova de la Torre M., Cuerda-Correa E.M., Gomez-Serrano V.
2022 LWT
Food Science (Q1)
JCR: 6
SJR: 1.173
CITAS
12
DOI
10.1016/j.lwt.2022.113601
EID
2-s2.0-85131407873
ISSN
0023-6438
BIBTEX
@article{Calder_n_Mart_n_2022, doi = {10.1016/j.lwt.2022.113601}, url = {https://doi.org/10.1016%2Fj.lwt.2022.113601}, year = 2022, month = {jun}, publisher = {Elsevier {BV}}, volume = {163}, pages = {113601}, author = {Mar{\'{\i}}a Calder{\'{o}}n-Mart{\'{\i}}n and Esperanza Vald{\'{e}}s-S{\'{a}}nchez and Mar{\'{\i}}a F. Alexandre-Franco and M. Carmen Fern{\'{a}}ndez-Gonz{\'{a}}lez and Mar Vilanova de la Torre and Eduardo M. Cuerda-Correa and Vicente G{\'{o}}mez-Serrano}, title = {Waste valorization in winemaking industry: Vine shoots as precursors to optimize sensory features in white wine}, journal = {{LWT}} }
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