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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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| Publicado en: | Innov Food Sci Emerg Technol |
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| Main Authors: | , , , , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado: |
Elsevier Science
2017
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| Assuntos: | |
| Acceso en liña: | 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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