A comparison of the effect of macerating enzymes and pulsed electric fields technology on phenolic content and color of red wine
- Puértolas, E.
- Saldaña, G.
- Condón, S.
- Álvarez, I.
- Raso, J.
Aldizkaria:
Journal of Food Science
ISSN: 0022-1147
Argitalpen urtea: 2009
Alea: 74
Zenbakia: 9
Mota: Artikulua