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.
Aldizkaria:
Food Chemistry

ISSN: 0308-8146

Argitalpen urtea: 2011

Alea: 126

Zenbakia: 3

Orrialdeak: 1482-1487

Mota: Artikulua

DOI: 10.1016/J.FOODCHEM.2010.11.164 GOOGLE SCHOLAR
Datuen iturria: Scopus