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Comparison of the effect of pulsed electric field or high voltage electrical discharge for the control of sweet white must fermentation process with the conventional addition of sulfur dioxide

dc.rights.licenseopenen_US
hal.structure.identifierUnité de Recherche Oenologie [Villenave d'Ornon] [OENO]
dc.contributor.authorDELSART, C.
dc.contributor.authorGRIMI, N.
dc.contributor.authorBOUSSETTA, N.
hal.structure.identifierUnité de Recherche Oenologie [Villenave d'Ornon] [OENO]
dc.contributor.authorMIOT-SERTIER, Cecile
hal.structure.identifierUnité de Recherche Oenologie [Villenave d'Ornon] [OENO]
dc.contributor.authorGHIDOSSI, R.
hal.structure.identifierUnité de Recherche Oenologie [Villenave d'Ornon] [OENO]
dc.contributor.authorMIETTON PEUCHOT, M.
dc.contributor.authorVOROBIEV, E.
dc.date.accessioned2020-10-19T13:44:20Z
dc.date.available2020-10-19T13:44:20Z
dc.date.issued2015-11-01
dc.identifier.issn0963-9969en_US
dc.identifier.urioai:crossref.org:10.1016/j.foodres.2015.04.017
dc.identifier.urihttps://oskar-bordeaux.fr/handle/20.500.12278/11429
dc.language.isoENen_US
dc.sourcecrossref
dc.title.enComparison of the effect of pulsed electric field or high voltage electrical discharge for the control of sweet white must fermentation process with the conventional addition of sulfur dioxide
dc.typeArticle de revueen_US
dc.identifier.doi10.1016/j.foodres.2015.04.017en_US
dc.subject.halSciences du Vivant [q-bio]/Biologie végétaleen_US
bordeaux.journalFood Research Internationalen_US
bordeaux.page718-724en_US
bordeaux.volume77en_US
bordeaux.hal.laboratoriesOenologie - EA 4577en_US
bordeaux.institutionBordeaux INPen_US
bordeaux.institutionUniversité de Bordeauxen_US
bordeaux.peerReviewedouien_US
bordeaux.inpressnonen_US
bordeaux.import.sourcedissemin
hal.exportfalse
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