Improvement of winemaking process using pulsed electric...

Food Research International 2010 Vol. 43; Iss. 3

Improvement of winemaking process using pulsed electric fields at pilot-plant scale. Evolution of chromatic parameters and phenolic content of Cabernet Sauvignon red wines

Eduardo Puértolas, Purificación Hernández-Orte, Guillermo Sladaña, Ignacio Álvarez, Javier Raso
How much do you like this book?
What’s the quality of the file?
Download the book for quality assessment
What’s the quality of the downloaded files?
Volume:
43
Year:
2010
Language:
english
DOI:
10.1016/j.foodres.2009.11.005
File:
PDF, 221 KB
english, 2010
Conversion to is in progress
Conversion to is failed