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.
Revue:
Food Chemistry

ISSN: 0308-8146

Année de publication: 1999

Volumen: 67

Número: 2

Pages: 135-142

Type: Article

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