Evolution of polyphenolic compounds in red wine from Cabernet Sauvignon grapes processed by pulsed electric fields during aging in bottle

  1. Puértolas, E.
  2. Saldaña, G.
  3. Condón, S.
  4. Álvarez, I.
  5. Raso, J.
Journal:
Food Chemistry

ISSN: 0308-8146

Year of publication: 2010

Volume: 119

Issue: 3

Pages: 1063-1070

Type: Article

DOI: 10.1016/J.FOODCHEM.2009.08.018 GOOGLE SCHOLAR
Data source: Scopus