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.
Saved in:
| Title: | 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. |
|---|---|
| Authors: | López-Giral, N.1 (AUTHOR) nlopez@cnta.es, López, R.2 (AUTHOR), Santamaría, P.2 (AUTHOR), González-Arenzana, L.2 (AUTHOR), Garde-Cerdán, T.3 (AUTHOR) teresa.garde.cerdan@csic.es |
| Source: | European Food Research & Technology. Feb2023, Vol. 249 Issue 2, p273-282. 10p. |
| Database: | Hospitality & Tourism Complete |
|
Full text is not displayed to guests.
Login for full access.
|
|
Be the first to leave a comment!
