The extraction of anthocyanins and proanthocyanidins from grapes to wine during fermentative maceration is affected by the enological technique

  1. Busse-Valverde, N.
  2. Gómez-Plaza, E.
  3. López-Roca, J.M.
  4. Gil-Muñoz, R.
  5. Bautista-Ortín, A.B.
Revista:
Journal of Agricultural and Food Chemistry

ISSN: 0021-8561,  1520-5118

Ano de publicación: 2011

Volume: 59

Número: 10

Páxinas: 5450-5455

Tipo: Artigo

DOI: 10.1021/JF2002188 GOOGLE SCHOLAR

Obxectivos de Desenvolvemento Sustentable

Fonte de datos: Scopus