Oxygen Incorporation and Dissolution During Industrial-Scale Red Wine Fermentations

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dc.contributor.authorMoenne, M. Isabel
dc.contributor.authorSaa Higuera, Pedro Andrés E.
dc.contributor.authorLaurie, V. Felipe
dc.contributor.authorPérez C., José Ricardo
dc.contributor.authorAgosin T., Eduardo
dc.date.accessioned2020-10-02T01:25:36Z
dc.date.available2020-10-02T01:25:36Z
dc.date.issued2014
dc.format.extent10 páginas
dc.fuente.origenConveris
dc.identifier.doi10.1007/s11947-014-1257-2
dc.identifier.issn1935-5130
dc.identifier.issn1935-5149
dc.identifier.urihttps://doi.org/10.1007/s11947-014-1257-2
dc.identifier.urihttps://repositorio.uc.cl/handle/11534/46860
dc.issue.numeroNo. 9
dc.pagina.final2636
dc.pagina.inicio2627
dc.revistaFood and Bioprocess Technologyes_ES
dc.titleOxygen Incorporation and Dissolution During Industrial-Scale Red Wine Fermentationses_ES
dc.typeartículo
dc.volumenVol. 7
sipa.codpersvinculados162204
sipa.codpersvinculados100130
sipa.codpersvinculados99630
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