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.
Journal:
Innovative Food Science and Emerging Technologies

ISSN: 1466-8564

Year of publication: 2008

Volume: 9

Issue: 4

Pages: 477-482

Type: Article

DOI: 10.1016/J.IFSET.2007.11.001 GOOGLE SCHOLAR
Data source: Scopus