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.
Zeitschrift:
LWT - Food Science and Technology

ISSN: 0023-6438

Datum der Publikation: 2009

Ausgabe: 42

Nummer: 7

Seiten: 1225-1231

Art: Artikel

DOI: 10.1016/J.LWT.2009.03.009 GOOGLE SCHOLAR
Datenquelle: Scopus