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.
Aldizkaria:
LWT - Food Science and Technology

ISSN: 0023-6438

Argitalpen urtea: 2009

Alea: 42

Zenbakia: 7

Orrialdeak: 1225-1231

Mota: Artikulua

DOI: 10.1016/J.LWT.2009.03.009 GOOGLE SCHOLAR
Datuen iturria: Scopus