Impact of a commercially available ion-exchange resin used in red wines to reduce toxic compounds: effect on pH, oxidation-reduction potential, color, and sensory attributes.

Name: Impact of a commercially available ion-exchange resin used in red wines to reduce toxic compounds: effect on pH, oxidation-reduction potential, color, and sensory attributes.
Author: Traynor, Mark

Impact of a commercially available ion-exchange resin used in red wines to reduce toxic compounds: effect on pH, oxidation-reduction potential, color, and sensory attributes. — المؤلف: Traynor, Mark — Journal of food science and technology Dec 2018

المؤلف: Traynor, Mark
النشر: Journal of food science and technology Dec 2018
الوصف: 4859-4866 p.