Effect of a pulsed electric field treatment on the anthocyanins composition and other quality parameters of Cabernet Sauvignon freshly fermented model wines obtained after different maceration times - Concepedia

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Effect of a pulsed electric field treatment on the anthocyanins composition and other quality parameters of Cabernet Sauvignon freshly fermented model wines obtained after different maceration times

93

Citations

37

References

2009

Year

Noelia López, Eduardo Puértolas, Purificación Hernández-Orte, Ignacio Ãlvarez, Javier Raso

Pulsed Electric FieldModel WinesCabernet SauvignonAnthocyanins Composition

References

	Year	Citations

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