Effect of a pulsed electric field treatment on the anthocyanins composition and other quality parameters of Cabernet Sauvignon freshly fermented model wines obtained after different maceration times
Noelia López, Eduardo Puértolas, Purificación Hernández-Orte, Ignacio Álvarez, Javier RasoТом:
42
Рік:
2009
Мова:
english
DOI:
10.1016/j.lwt.2009.03.009
Файл:
PDF, 244 KB
english, 2009