| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 6665279 | Journal of Food Engineering | 2015 | 8 Pages |
Abstract
The results may be applied to selection of quality key features and contribute to value enhancement of natural cork stoppers and to their qualified use in wine ageing.
Keywords
Related Topics
Physical Sciences and Engineering
Chemical Engineering
Chemical Engineering (General)
Authors
Vanda Oliveira, Paulo Lopes, Miguel Cabral, Helena Pereira,