Publication | Closed Access
Effect of diverse enzyme preparations on the extraction and evolution of phenolic compounds in red wines
68
Citations
3
References
1999
Year
Food ChemistryPhenolic CompoundsRed WinesPolyphenolicsEngineeringBiochemistryWine PerceptionBiotechnologyDiverse Enzyme PreparationsPhytochemistryPhytochemicalBiomolecular EngineeringHealth Sciences
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