Tartaric stabilization of a Reserve Ruby Port Wine by cold and electrodialysis processes: Effect on chemical and sensory characteristics
作者： Nuno Jorge , António Braga , Fernando M Nunes , Fernanda Cosme , Alice Vilela
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摘要: This work was partially funded by IBB/CGB-UTAD and Chemistry Research Centre (CQ-UTAD). Additional thanks to SOGRAPE for the availability of wines, equipment analysis
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