Article ISI SCOPUS
EUROPEAN FOOD RESEARCH AND TECHNOLOGY  (2016)

Effect of thermomaceration and enzymatic maceration on phenolic compounds of grape must enriched by grape pomace, vine leaves and canes

Aguilar, Tabita; Loyola, Cristina; De Bruijn, Johannes; Bustamante, Luis; Vergara, Carola; von Baer, Dietrich; Mardones, Claudia; Serra, Ignacio

Más información

Título según WOS: Effect of thermomaceration and enzymatic maceration on phenolic compounds of grape must enriched by grape pomace, vine leaves and canes
Título según SCOPUS: Effect of thermomaceration and enzymatic maceration on phenolic compounds of grape must enriched by grape pomace, vine leaves and canes
Título de la Revista: EUROPEAN FOOD RESEARCH AND TECHNOLOGY
Volumen: 242
Número: 7
Editorial: Springer
Fecha de publicación: 2016
Página de inicio: 1149
Página final: 1158
Idioma: English
DOI:

10.1007/s00217-015-2619-3
Notas: ISI, SCOPUS