Influence of non-thermal processing techniques on sulfur dioxide and oxygen concentrations in young and aged wines
The application of innovative techniques like high hydrostatic pressure (HHP) and high power ultrasound (HPU) for food processing and preservation is one of the current topics in food science. In the enological field, these techniques have been identified as alternative methods for wine microbial st...
| Permalink: | http://skupni.nsk.hr/Record/nsk.NSK01001079508/Description |
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| Matična publikacija: |
Hrvatski časopis za prehrambenu tehnologiju, biotehnologiju i nutricionizam (Online) 14 (2019), 3/4 ; str. 65-75 |
| Glavni autori: | Lukić, Katarina, prehrambena biotehnologinja (Author), Tomašević, Marina, enologinja, Ćurko, Natka, Sivrić, Antonio, Ružman, Edi, Kovačević Ganić, Karin |
| Vrsta građe: | e-članak |
| Jezik: | eng |
| Predmet: | |
| Online pristup: |
https://doi.org/10.31895/hcptbn.14.3-4.7 Hrčak |