Comparative study of the use of maceration enzymes and cold pre-fermentative maceration on phenolic and anthocyanic composition and colour of a Mencía red wine

  1. Ortega-Heras, M.
  2. Pérez-Magariño, S.
  3. González-Sanjosé, M.L.
Aldizkaria:
LWT - Food Science and Technology

ISSN: 0023-6438

Argitalpen urtea: 2012

Alea: 48

Zenbakia: 1

Orrialdeak: 1-8

Mota: Artikulua

DOI: 10.1016/J.LWT.2012.03.012 GOOGLE SCHOLAR
Datuen iturria: Scopus