A Comparison of the Effect of Macerating Enzymes and Pulsed Electric Fields Technology on Phenolic Content and Color of Red Wine
E. Puértolas, G. Saldaña, S. Condón, I. Álvarez, J. RasoVolume:
74
Year:
2009
Language:
english
Pages:
1
DOI:
10.1111/j.1750-3841.2009.01343.x
File:
PDF, 255 KB
english, 2009