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.
Revue:
LWT - Food Science and Technology

ISSN: 0023-6438

Année de publication: 2009

Volumen: 42

Número: 7

Pages: 1225-1231

Type: Article

DOI: 10.1016/J.LWT.2009.03.009 GOOGLE SCHOLAR
La source de données: Scopus