Bibliotecas PUCV
Utilización de carragenina para suavizar astringencia en vino tinto de la cepa Cabernet Sauvignon (Vitis vinífera).
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Utilización de carragenina para suavizar astringencia en vino tinto de la cepa Cabernet Sauvignon (Vitis vinífera).
Autor(es):
Rojas Araya, Javiera Belén; Huenchuleo Pedreros, Carlos Alberto
Disponible vía
Subject:
Vino tinto Cabernet Sauvignon - Carragenina - Vino tinto Cabernet Sauvignon
Description:
Taller de Título Proyecto de Investigación
Agronomía
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