Effect of a cold-active pectinolytic system on colour development of Malbec red wines elaborated at low temperature
Article first published online: 17 FEB 2014
© 2014 Institute of Food Science and Technology
International Journal of Food Science & Technology
Volume 49, Issue 8, pages 1893–1901, August 2014
How to Cite
Martín, M. C. and Morata de Ambrosini, V. I. (2014), Effect of a cold-active pectinolytic system on colour development of Malbec red wines elaborated at low temperature. International Journal of Food Science & Technology, 49: 1893–1901. doi: 10.1111/ijfs.12498
- Issue published online: 14 JUL 2014
- Article first published online: 17 FEB 2014
- Manuscript Accepted: 16 DEC 2013
- Manuscript Received: 25 SEP 2013
- CONICET–PIP. Grant Number: 11220110100823
- SECTyP–UNCuyo. Grant Number: 06/L116
- I+D (UNCuyo)
- FONCyT–ANPCyT–MINCYT (PICT–BICENTENARIO). Grant Number: 2010-0847
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