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.
Revue:
LWT - Food Science and Technology

ISSN: 0023-6438

Année de publication: 2012

Volumen: 48

Número: 1

Pages: 1-8

Type: Article

DOI: 10.1016/J.LWT.2012.03.012 GOOGLE SCHOLAR
La source de données: Scopus