Modelling the oxygen dissolution rate during oenological fermentation
Authors:
- Tomás G. Cerda-DragoTCTomás G. Cerda-Drago
- Eduardo AgosinEAEduardo Agosin
- José R. Pérez-CorreaJPJosé R. Pérez-Correa
- 1 February 2016
- journal article
- Published by Elsevier in Biochemical Engineering Journal
- Vol. 106, 97-106
Abstract
No abstract availableKeywords
Funding Information
- Fondo de Fomento al Desarrollo Científico y Tecnológico (D11I1139)
- Comisión Nacional de Investigación Científica y Tecnológica
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