A Comparison of the Effect of Macerating Enzymes and Pulsed Electric Fields Technology on Phenolic Content and Color of Red Wine
Article first published online: 30 SEP 2009
© 2009 Institute of Food Technologists®
Journal of Food Science
Volume 74, Issue 9, pages C647–C652, November/December 2009
How to Cite
Puértolas, E., Saldaña, G., Condón, S., Álvarez, I. and Raso, J. (2009), A Comparison of the Effect of Macerating Enzymes and Pulsed Electric Fields Technology on Phenolic Content and Color of Red Wine. Journal of Food Science, 74: C647–C652. doi: 10.1111/j.1750-3841.2009.01343.x
- Issue published online: 9 NOV 2009
- Article first published online: 30 SEP 2009
- MS 20090500 Submitted 6/2/2009, Accepted 8/2/2009.
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