The effect of a commercial pectolytic enzyme on grape skin cell wall degradation and colour evolution during the maceration process

  1. Romero-Cascales, I.
  2. Ros-García, J.M.
  3. López-Roca, J.M.
  4. Gómez-Plaza, E.
Revista:
Food Chemistry

ISSN: 0308-8146,  1873-7072

Any de publicació: 2012

Volum: 130

Número: 3

Pàgines: 626-631

Tipus: Article

DOI: 10.1016/J.FOODCHEM.2011.07.091 GOOGLE SCHOLAR
Font de les dades: Scopus