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Vol 6 No 1 (2017)
Vol 6 No 1 (2017)
Published:
2017-12-31
Reviews
Drying/encapsulation of red wine to produce ingredients for healthy foods
Izmari Jasel Alvarez Gaona, Diego Rocha-Parra, Maria C. Zamora, Jorge Chirife
DOI
https://doi.org/10.4081/ws.2017.7126
PDF
Original Articles
Antioxidant activity and storage regime of defatted grape seeds flour
Adelina L. Bogoeva, Albena G. Durakova, Atanas I. Pavlov, Velichka B. Yanakieva, Radka Z. Vrancheva, Bozhidar V. Bozadzhiev, Kornelia B. Choroleeva
DOI
https://doi.org/10.4081/ws.2017.6695
PDF
Treatment with different fining agents of white musts from spoiled wine grapes
Eric Meistermann, Michel Pinsun
DOI
https://doi.org/10.4081/ws.2017.6871
PDF
Introducing renewable energy in vineyards and agricultural machinery: A way to reduce emissions and provide sustainability
Javier Carroquino, Nieves García-Casarejos, Pilar Gargallo
DOI
https://doi.org/10.4081/ws.2017.6975
PDF
Do weak stationary magnetic fields affect the perceived astringency of red wine?
Stephen Wesley Rowcliffe
DOI
https://doi.org/10.4081/ws.2017.7172
PDF
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