Article ISI
Food Chemistry  (2014)

Effects of high hydrostatic pressure (HHP) on the protein structure and thermal stability of Sauvignon blanc wine.

Tabilo-Munizaga, G., Gordon, T., Villalobos-Carvajal, R., Moreno-Osorio, L., Salazar, F., Pérez-Won, M., Acuña, S.