Waste grape skins thermal dehydration: potential release of...

CyTA - Journal of Food 2012 / 08 Vol. 10; Iss. 3

Waste grape skins thermal dehydration: potential release of colour, phenolic and aroma compounds into wine

Pedroza, Miguel A., Carmona, Manuel, Pardo, Francisco, Salinas, M. Rosario, Zalacain, Amaya
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Volume:
10
Language:
english
Journal:
CyTA - Journal of Food
DOI:
10.1080/19476337.2011.633243
Date:
August, 2012
File:
PDF, 368 KB
english, 2012
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