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.
Revue:
Food Chemistry

ISSN: 0308-8146

Année de publication: 2011

Volumen: 126

Número: 3

Pages: 1482-1487

Type: Article

DOI: 10.1016/J.FOODCHEM.2010.11.164 GOOGLE SCHOLAR
La source de données: Scopus