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Escott Perez, Carlos

QUÍMICA Y TECNOLOGÍA DE ALIMENTOS / Universidad Politécnica de Madrid

Publications

Effect of processing Verdejo grape must by UHPH using non-Saccharomyces yeasts in the absence of SO2

  • Escott, C
  • Vaquero, C
  • del Fresno, JM
  • Topo, A
  • Comuzzo, P
  • Gonzalez, C
  • Morata, A
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Sustainable Food Technology (p. 437-446) - 1/1/2024

10.1039/d3fb00226h View at source

  • ISSN 27538095

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Last data update: 9/23/25 4:38 PM