C: Food Chemistry
Effect of the Closure Type on the Evolution of the Physical-Chemical and Sensory Characteristics of a Montepulciano d'Abruzzo Rosé Wine
Article first published online: 16 JAN 2013
© 2013 Institute of Food Technologists®
Journal of Food Science
Volume 78, Issue 2, pages C160–C169, February 2013
How to Cite
Guaita, M., Petrozziello, M., Motta, S., Bonello, F., Cravero, M. C., Marulli, C. and Bosso, A. (2013), Effect of the Closure Type on the Evolution of the Physical-Chemical and Sensory Characteristics of a Montepulciano d'Abruzzo Rosé Wine. Journal of Food Science, 78: C160–C169. doi: 10.1111/1750-3841.12022
- Issue published online: 6 FEB 2013
- Article first published online: 16 JAN 2013
- Manuscript Accepted: 22 NOV 2012
- Manuscript Received: 1 JUN 2012
- Nomacorc SA
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