Grape Processing by High Hydrostatic Pressure: Effect on Microbial Populations, Phenol Extraction and Wine Quality
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Title
Grape Processing by High Hydrostatic Pressure: Effect on Microbial Populations, Phenol Extraction and Wine Quality
Authors
Keywords
High hydrostatic pressure, Red grape, Wine, Microorganisms, Phenols
Journal
Food and Bioprocess Technology
Volume 8, Issue 2, Pages 277-286
Publisher
Springer Nature
Online
2014-09-13
DOI
10.1007/s11947-014-1405-8
References
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