Effects of pulsed electric fields on the extraction of phenolic compounds during the fermentation of must of Tempranillo grapes

  1. López, N.
  2. Puértolas, E.
  3. Condón, S.
  4. Álvarez, I.
  5. Raso, J.
Revista:
Innovative Food Science and Emerging Technologies

ISSN: 1466-8564

Any de publicació: 2008

Volum: 9

Número: 4

Pàgines: 477-482

Tipus: Article

DOI: 10.1016/J.IFSET.2007.11.001 GOOGLE SCHOLAR
Font de les dades: Scopus