Pulsed electric field treatment to improve the phenolic...

Pulsed electric field treatment to improve the phenolic compound extraction from Graciano, Tempranillo and Grenache grape varieties during two vintages

López-Giral, Noelia, González-Arenzana, Lucía, González-Ferrero, Carolina, López, Rosa, Santamaría, Pilar, López-Alfaro, Isabel, Garde-Cerdán, Teresa
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Volume:
28
Language:
english
Journal:
Innovative Food Science & Emerging Technologies
DOI:
10.1016/j.ifset.2015.01.003
Date:
March, 2015
File:
PDF, 449 KB
english, 2015
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