Phenolic and colour characteristics of must and wine obtained from red grapes treated by pulsed electric fields. Efficacy of PEF to reduce maceration time in elaboration of red wines

  1. López-Giral, N.
  2. López, R.
  3. Santamaría, P.
  4. González-Arenzana, L.
  5. Garde-Cerdán, T.
Revista:
European Food Research and Technology

ISSN: 1438-2385,  1438-2377

Any de publicació: 2023

Volum: 249

Número: 2

Pàgines: 273-282

Tipus: Article

DOI: 10.1007/S00217-022-04114-8 GOOGLE SCHOLAR lock_openAccés obert editor
Repositori institucional: lock_openAccés obert Editor
Font de les dades: Scopus