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.
Zeitschrift:
Innovative Food Science and Emerging Technologies

ISSN: 1466-8564

Datum der Publikation: 2008

Ausgabe: 9

Nummer: 4

Seiten: 477-482

Art: Artikel

DOI: 10.1016/J.IFSET.2007.11.001 GOOGLE SCHOLAR
Datenquelle: Scopus