Improving colour extraction and stability in red wines: The use of maceration enzymes and enological tannins

  1. Bautista-Ortín, A.B.
  2. Martínez-Cutillas, A.
  3. Ros-García, J.M.
  4. López-Roca, J.M.
  5. Gómez-Plaza, E.
Aldizkaria:
International Journal of Food Science and Technology

ISSN: 0950-5423

Argitalpen urtea: 2005

Alea: 40

Zenbakia: 8

Orrialdeak: 867-878

Mota: Artikulua

DOI: 10.1111/J.1365-2621.2005.01014.X GOOGLE SCHOLAR
Datuen iturria: Scopus