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.
Revue:
Food Chemistry

ISSN: 0308-8146

Année de publication: 2010

Volumen: 119

Número: 3

Pages: 1063-1070

Type: Article

DOI: 10.1016/J.FOODCHEM.2009.08.018 GOOGLE SCHOLAR
La source de données: Scopus