Adsorption of Anthocyanins by Yeast Cell Walls during the...

Journal of Agricultural and Food Chemistry 2003 / 07 Vol. 51; Iss. 14

Adsorption of Anthocyanins by Yeast Cell Walls during the Fermentation of Red Wines

Morata, A., Gómez-Cordovés, M. C., Suberviola, J., Bartolomé, B., Colomo, B., Suárez, J. A.
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Volume:
51
Language:
english
Journal:
Journal of Agricultural and Food Chemistry
DOI:
10.1021/jf021134u
Date:
July, 2003
File:
PDF, 150 KB
english, 2003
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