Effect of headspace volume, ascorbic acid and sulphur dioxide on oxidative status and sensory profile of Riesling wine
Crossref DOI link: https://doi.org/10.1007/s00217-014-2321-x
Published Online: 2014-09-27
Published Print: 2015-01
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Morozova, Ksenia
Schmidt, Oliver
Schwack, Wolfgang
Text and Data Mining valid from 2014-09-27