Effect of different pulsed electric field treatments on the volatile composition of Graciano, Tempranillo and Grenache grape varieties
Garde-Cerdán, T., González-Arenzana, L., López, N., López, R., Santamaría, P., López-Alfaro, I.Volume:
20
Language:
english
Journal:
Innovative Food Science & Emerging Technologies
DOI:
10.1016/j.ifset.2013.08.008
Date:
October, 2013
File:
PDF, 631 KB
english, 2013