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Assessing the efficacy of PEF treatments for improving polyphenol extraction during red wine vinifications
The influence of the electric field intensity and pulse width on the improvement of total polyphenol index (TPI) and colour intensity (CI) during extraction in an ethanolic solution (30%) and during fermentation-maceration has been investigated in different grape varieties: Grenache from two harvest...
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| Опубликовано в: : | Innov Food Sci Emerg Technol |
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| Главные авторы: | , , , , , |
| Формат: | Artigo |
| Язык: | Inglês |
| Опубликовано: |
Elsevier Science
2017
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| Предметы: | |
| Online-ссылка: | https://ncbi.nlm.nih.gov/pmc/articles/PMC5312662/ https://ncbi.nlm.nih.gov/pubmed/28239292 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1016/j.ifset.2016.12.008 |
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