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The bioactive compounds, antioxidant capacity, and color intensity in must and wines derived from grapes processed by pulsed electric field
Vicaş, Simona Ioana, Bandici, Livia, Teuşdea, Alin Cristian, Turcin, Valer, Popa, Dorin, Bandici, Gheorghe EmilLanguage:
english
Journal:
CyTA - Journal of Food
DOI:
10.1080/19476337.2017.1317667
Date:
June, 2017
File:
PDF, 1.43 MB
english, 2017