The application of ultrasound and enzymes could be promising tools for recovering polyphenols during the aging on lees process in red winemaking

  1. Osete-Alcaraz, A.
  2. Bautista-Ortín, A.B.
  3. Pérez-Porras, P.
  4. Gómez-Plaza, E.
Revista:
Foods

ISSN: 2304-8158

Any de publicació: 2022

Volum: 11

Número: 1

Tipus: Article

DOI: 10.3390/FOODS11010019 GOOGLE SCHOLAR lock_openAccés obert editor
Font de les dades: Scopus