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.
Zeitschrift:
Food Chemistry

ISSN: 0308-8146

Datum der Publikation: 2011

Ausgabe: 126

Nummer: 3

Seiten: 1482-1487

Art: Artikel

DOI: 10.1016/J.FOODCHEM.2010.11.164 GOOGLE SCHOLAR
Datenquelle: Scopus