Improvement of winemaking process using pulsed electric fields at pilot-plant scale. Evolution of chromatic parameters and phenolic content of Cabernet Sauvignon red wines

  1. Puértolas, E.
  2. Hernández-Orte, P.
  3. Sladaña, G.
  4. Álvarez, I.
  5. Raso, J.
Journal:
Food Research International

ISSN: 0963-9969

Year of publication: 2010

Volume: 43

Issue: 3

Pages: 761-766

Type: Article

DOI: 10.1016/J.FOODRES.2009.11.005 GOOGLE SCHOLAR
Data source: Scopus