1.
Just-Borràs A, Pons-Mercadé P, Gombau J, Giménez P, Vilomara G, Conde M, et al. Effects of using cationic exchange for reducing pH on the composition and quality of sparkling wine (Cava). OENO One [Internet]. 2022 Jun. 14 [cited 2026 Nov. 13];56(2):179-92. Available from: https://oeno-one.eu/article/view/5399