Optimisation of preservatives for dealcoholised red wine using a survival model for spoilage yeasts
Version of Record online: 23 NOV 2012
© 2012 The Authors. International Journal of Food Science and Technology © 2012 Institute of Food Science and Technology
International Journal of Food Science & Technology
Volume 48, Issue 4, pages 707–714, April 2013
How to Cite
Taboada-Rodríguez, A., Belisario-Sánchez, Y. Y., Cava-Roda, R., Cano, J. A., López-Gómez, A. and Marín-Iniesta, F. (2013), Optimisation of preservatives for dealcoholised red wine using a survival model for spoilage yeasts. International Journal of Food Science & Technology, 48: 707–714. doi: 10.1111/ijfs.12017
- Issue online: 11 MAR 2013
- Version of Record online: 23 NOV 2012
- Manuscript Accepted: 11 SEP 2012
- Manuscript Received: 21 JUN 2012
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