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

dc.date.accessioned2016-12-12T21:39:38Z
dc.date.available2016-12-12T21:39:38Z
dc.date.created2016-12-12T21:39:38Z
dc.date.issued2016
dc.identifierhttp://hdl.handle.net/10533/148626
dc.identifierPFB27
dc.identifierWOS:000377240900014
dc.identifier1438-2377
dc.languageeng
dc.relationhttps://doi.org/10.1007/s00217-015-2619-3
dc.relation10.1007/s00217-015-2619-3
dc.relationinfo:eu-repo/grantAgreement/PIA/PFB27
dc.relationinstname: Conicyt
dc.relationreponame: Repositorio Digital RI2.0
dc.rightsinfo:eu-repo/semantics/openAccess
dc.titleEffect of thermomaceration and enzymatic maceration on phenolic compounds of grape must enriched by grape pomace, vine leaves and canes
dc.typeArticulo


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