Experimental design approach for the evaluation of anthocyanin content of rosé wines obtained by pulsed electric fields. Influence of temperature and time of maceration

  1. Puértolas, E.
  2. Saldaña, G.
  3. Álvarez, I.
  4. Raso, J.
Revista:
Food Chemistry

ISSN: 0308-8146

Any de publicació: 2011

Volum: 126

Número: 3

Pàgines: 1482-1487

Tipus: Article

DOI: 10.1016/J.FOODCHEM.2010.11.164 GOOGLE SCHOLAR
Font de les dades: Scopus