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.
Aldizkaria:
Innovative Food Science and Emerging Technologies

ISSN: 1466-8564

Argitalpen urtea: 2008

Alea: 9

Zenbakia: 4

Orrialdeak: 477-482

Mota: Artikulua

DOI: 10.1016/J.IFSET.2007.11.001 GOOGLE SCHOLAR
Datuen iturria: Scopus