A comparison of the effect of macerating enzymes and pulsed electric fields technology on phenolic content and color of red wine

  1. Puértolas, E.
  2. Saldaña, G.
  3. Condón, S.
  4. Álvarez, I.
  5. Raso, J.
Revista:
Journal of Food Science

ISSN: 0022-1147

Any de publicació: 2009

Volum: 74

Número: 9

Tipus: Article

DOI: 10.1111/J.1750-3841.2009.01343.X GOOGLE SCHOLAR
Font de les dades: Scopus