TY  - GEN 
AU  - Cejudo Bastante, Cristina
AU  - Díaz Sánchez, Ana Belén
AU  - Casas Cardoso, Lourdes
AU  - Martínez de la Ossa Fernández, Enrique José
AU  - Mantell Serrano, Casimiro
A4  - Ingeniería Química y Tecnología de Alimentos
PY  - 2023
SN  - 2304-8158
UR  - http://hdl.handle.net/10498/31906
AB  - In winemaking, sulfur dioxide addition is the most common procedure to prevent enzymatic and microbial alterations. However, the enological industry looks for safer alternatives to preserve enological products, and high-pressure treatments with...
LA  - eng
PB  - Multidisciplinary Digital Publishing Institute (MDPI)
KW  - antimicrobial effect
KW  - emerging technologies
KW  - high-pressure techniques
KW  - PPO inactivation
KW  - preservation
KW  - SO2 alternative
TI  - Supercritical CO2 Processing of White Grape Must as a Strategy to Reduce the Addition of SO2
DO  - 10.3390/FOODS12163085
ER  -