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Effects of maceration time and pectolytic enzymes added during maceration on the phenolic composition of must / Efectos del tiempo de maceracion y de la adicion de enzimas pectoliticas en la composicion fenolica del mosto durante la maceracion
Fernandez-Zurbano, P., Ferreira, V., Pena, C., Escudero, A., Cacho, J.Volume:
5
Language:
english
Journal:
Food Science and Technology International
DOI:
10.1177/108201329900500404
Date:
January, 1999
File:
PDF, 620 KB
english, 1999