Effect of diverse enzyme preparations on the extraction and evolution of phenolic compounds in red wines

  1. Pardo, F.
  2. Salinas, M.R.
  3. Alonso, G.L.
  4. Navarro, G.
  5. Huerta, M.D.
Journal:
Food Chemistry

ISSN: 0308-8146

Year of publication: 1999

Volume: 67

Issue: 2

Pages: 135-142

Type: Article

DOI: 10.1016/S0308-8146(99)00080-1 GOOGLE SCHOLAR
Data source: Scopus