Quantification of major grape polysaccharides (Tempranillo v.) released by maceration enzymes during the fermentation process - Concepedia

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Quantification of major grape polysaccharides (Tempranillo v.) released by maceration enzymes during the fermentation process

DOI Full Paper Access

135

Citations

26

References

2004

Year

Belén Ayestarán, Zenaida Guadalupe, D. León

Analytica Chimica Acta

Tempranillo V.BiosynthesisEngineeringFood FermentationBiochemistryBiochemical EngineeringBiotechnologyMaceration EnzymesMajor Grape PolysaccharidesPolysaccharideMicrobiology

References

	Year	Citations

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