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.
Journal:
Food Chemistry

ISSN: 0308-8146

Year of publication: 2011

Volume: 126

Issue: 3

Pages: 1482-1487

Type: Article

DOI: 10.1016/J.FOODCHEM.2010.11.164 GOOGLE SCHOLAR
Data source: Scopus