Effect of a pulsed electric field treatment on the anthocyanins composition and other quality parameters of Cabernet Sauvignon freshly fermented model wines obtained after different maceration times

  1. López, N.
  2. Puértolas, E.
  3. Hernández-Orte, P.
  4. Álvarez, I.
  5. Raso, J.
Revista:
LWT - Food Science and Technology

ISSN: 0023-6438

Any de publicació: 2009

Volum: 42

Número: 7

Pàgines: 1225-1231

Tipus: Article

DOI: 10.1016/J.LWT.2009.03.009 GOOGLE SCHOLAR
Font de les dades: Scopus