Effect of soluble polysaccharide addition against oxidation of rosé wines

  1. Iván, P.-G.
  2. Montserrat, D.
  3. Ignacio, G.-E.
  4. Erika, S.
  5. Escribano-Bailón, M.T.
Journal:
Current Research in Food Science

ISSN: 2665-9271

Year of publication: 2025

Volume: 10

Type: Article

DOI: 10.1016/J.CRFS.2025.101009 GOOGLE SCHOLAR lock_openOpen access editor
Data source: Scopus