Modeling oxygen dissolution and biological uptake during pulse oxygen additions in oenological fermentations

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dc.catalogadorkjc
dc.contributor.authorSaa Higuera, Pedro
dc.contributor.authorMoenne, M.I.
dc.contributor.authorPérez-Correa, J.R.
dc.contributor.authorAgosin, E.
dc.date.accessioned2024-03-04T17:01:36Z
dc.date.available2024-03-04T17:01:36Z
dc.date.issued2012
dc.fuente.origenORCID
dc.identifier.doi10.1007/s00449-012-0703-7
dc.identifier.urihttps://doi.org/10.1007/s00449-012-0703-7
dc.identifier.urihttp://www.scopus.com/inward/record.url?eid=2-s2.0-84865369848&partnerID=MN8TOARS
dc.identifier.urihttps://repositorio.uc.cl/handle/11534/83628
dc.information.autorucEscuela de Ingeniería; Saa Higuera, Pedro; 0000-0002-1659-9041; 162204
dc.language.isoen
dc.rightsacceso restringido
dc.titleModeling oxygen dissolution and biological uptake during pulse oxygen additions in oenological fermentations
dc.typeartículo
sipa.codpersvinculados162204
sipa.trazabilidadORCID;2024-01-22
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