Evolution of polyphenolic compounds in red wine from Cabernet Sauvignon grapes processed by pulsed electric fields during aging in bottle

Published 2009 View Full Article

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Title
Evolution of polyphenolic compounds in red wine from Cabernet Sauvignon grapes processed by pulsed electric fields during aging in bottle
Authors
Keywords
-
Journal
FOOD CHEMISTRY
Volume 119, Issue 3, Pages 1063-1070
Publisher
Elsevier BV
Online
2009-08-27
DOI
10.1016/j.foodchem.2009.08.018

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