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.
Journal:
Journal of Food Science

ISSN: 0022-1147

Year of publication: 2009

Volume: 74

Issue: 9

Type: Article

DOI: 10.1111/J.1750-3841.2009.01343.X GOOGLE SCHOLAR
Data source: Scopus