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.
Aldizkaria:
Food Chemistry

ISSN: 0308-8146

Argitalpen urtea: 2010

Alea: 119

Zenbakia: 3

Orrialdeak: 1063-1070

Mota: Artikulua

DOI: 10.1016/J.FOODCHEM.2009.08.018 GOOGLE SCHOLAR
Datuen iturria: Scopus