Effects of pulsed electric fields on the extraction of phenolic compounds during the fermentation of must of Tempranillo grapes

Published 2007 View Full Article

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Title
Effects of pulsed electric fields on the extraction of phenolic compounds during the fermentation of must of Tempranillo grapes
Authors
Keywords
-
Journal
Innovative Food Science & Emerging Technologies
Volume 9, Issue 4, Pages 477-482
Publisher
Elsevier BV
Online
2007-11-26
DOI
10.1016/j.ifset.2007.11.001

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