Addition of pectolytic enzymes: An enological practice which improves the chromaticity and stability of red wines

  1. Revilla, I.
  2. González-San José, M.L.
Revista:
International Journal of Food Science and Technology

ISSN: 0950-5423

Ano de publicación: 2003

Volume: 38

Número: 1

Páxinas: 29-36

Tipo: Artigo

DOI: 10.1046/J.1365-2621.2003.00628.X GOOGLE SCHOLAR
Fonte de datos: Scopus