Santos, Mickael C <br/><br/>
High pressure treatments accelerate changes in volatile composition of sulphur dioxide-free wine during bottle storage.  [electronic resource] 

 -  Food chemistry  Dec 2015 
 - 406-14 p.  digital 
<br/><br/> Publication Type: Journal Article; Research Support, Non-U.S. Gov't 
<br/><br/><label>ISSN: </label>1873-7072 
<br/><br/><label>Standard No.: </label>10.1016/j.foodchem.2015.05.002  doi 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Chromatography, Gas<br/>Ethanol--analysis<br/>Food Packaging<br/>Food Storage<br/>Hydrostatic Pressure<br/>Sulfur Dioxide--analysis<br/>Volatile Organic Compounds--analysis<br/>Wine--analysis