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Volumn 85, Issue 14, 2005, Pages 2362-2368

Inactivation of yeasts in grape juice using a continuous dense phase carbon dioxide processing system

Author keywords

Dense carbon dioxide; Grape juice; Supercritical carbon dioxide; Yeasts

Indexed keywords

VITIS SP.;

EID: 27144543710     PISSN: 00225142     EISSN: None     Source Type: Journal    
DOI: 10.1002/jsfa.2260     Document Type: Article
Times cited : (85)

References (17)
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    • (1995) Biosci Biotechnol Biochem , vol.59 , pp. 1949-1950
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  • 12
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    • Effect of pasteurization on microbiological and sensory quality of white grape juice and wine
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    • (1990) J Food Process Preserv , vol.15 , pp. 19-29
    • Malletroit, V.1    Guinard, J.2    Kunkee, R.E.3    Lewis, M.J.4
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    • Expanded statistical tables for estimating significance in paired-preference, paired-difference, duo-trio and triangle tests
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    • Roessler, E.B.1    Pangborn, R.M.2    Sidel, J.L.3    Stone, H.4


* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.