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.
Aldizkaria:
European Food Research and Technology

ISSN: 1438-2385,  1438-2377

Argitalpen urtea: 2023

Alea: 249

Zenbakia: 2

Orrialdeak: 273-282

Mota: Artikulua

DOI: 10.1007/S00217-022-04114-8 GOOGLE SCHOLAR lock_openSarbide irekia editor
Gordailu instituzionala: lock_openSarbide irekia Editor
Datuen iturria: Scopus