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.
Aldizkaria:
Food Chemistry

ISSN: 0308-8146

Argitalpen urtea: 1999

Alea: 67

Zenbakia: 2

Orrialdeak: 135-142

Mota: Artikulua

DOI: 10.1016/S0308-8146(99)00080-1 GOOGLE SCHOLAR
Datuen iturria: Scopus