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Title: Reduction of 4-ethylphenol and 4-ethylguaiacol in red wine by activated carbons with different physicochemical characteristics: Impact on wine quality

Journal Article · · Food Chemistry

Not Available

Sponsoring Organization:
USDOE Office of Nuclear Energy (NE), Nuclear Fuel Cycle and Supply Chain
OSTI ID:
1692199
Journal Information:
Food Chemistry, Journal Name: Food Chemistry Journal Issue: C Vol. 229; ISSN 0308-8146
Publisher:
ElsevierCopyright Statement
Country of Publication:
United Kingdom
Language:
English

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