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.
Revue:
Journal of Food Science
ISSN: 0022-1147
Année de publication: 2009
Volumen: 74
Número: 9
Type: Article