✦ LIBER ✦

A Comparison of the Effect of Macerating Enzymes and Pulsed Electric Fields Technology on Phenolic Content and Color of Red Wine

✍ Scribed by E. Puértolas; G. Saldaña; S. Condón; I. Álvarez; J. Raso

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

Comparative study of the use of macerati

✍ M. Ortega-Heras; S. Pérez-Magariño; M.L. González-Sanjosé 📂 Article 📅 2012 🏛 Elsevier Science 🌐 English ⚖ 174 KB

Effect of Pulsed Electric Field Processi

✍ Puértolas, E.; Saldaña, G.; Álvarez, I.; Raso, J. 📂 Article 📅 2010 🏛 American Chemical Society 🌐 English ⚖ 928 KB

The effects of pulsed electric fields ap

✍ Wang, Xiu-Qin; Su, Hui-Na; Zhang, Qing-Hua; Yang, Pei-Pei 📂 Article 📅 2013 🏛 Springer-Verlag 🌐 English ⚖ 433 KB

Effect of cold pre-fermentative macerati

✍ González-Neves, Gustavo; Favre, Guzmán; Gil, Graciela; Ferrer, Milka; Charamelo, 📂 Article 📅 2014 🏛 Springer-Verlag 🌐 English ⚖ 382 KB

Improvement of winemaking process using

✍ Eduardo Puértolas; Purificación Hernández-Orte; Guillermo Sladaña; Ignacio Álvar 📂 Article 📅 2010 🏛 Elsevier Science 🌐 English ⚖ 221 KB

Effect of high intensity pulsed electric

✍ JOERG RIENER; FRANCESCO NOCI; DENIS A CRONIN; DESMOND J MORGAN; JAMES G LYNG 📂 Article 📅 2009 🏛 John Wiley and Sons 🌐 English ⚖ 241 KB