Effect of macerating enzyme treatment on the polyphenol and polysaccharide composition of red wines

Published 2009 View Full Article

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Title
Effect of macerating enzyme treatment on the polyphenol and polysaccharide composition of red wines
Authors
Keywords
-
Journal
FOOD CHEMISTRY
Volume 118, Issue 2, Pages 369-376
Publisher
Elsevier BV
Online
2009-05-09
DOI
10.1016/j.foodchem.2009.04.130

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