Articulo
Effect of thermomaceration and enzymatic maceration on phenolic compounds of grape must enriched by grape pomace, vine leaves and canes
European Food Research And Technology
Registro en:
1438-2377
PFB27
Autor
Aguilar, Tabita
Loyola, Cristina
de Bruijn, Johannes
Bustamante, Luis
Vergara, Carola
von Baer, Dietrich
Mardones, Claudia
Serra, Ignacio
Institución
Resumen
1 2015 Food Science & Technology Q3 242