The Extraction of Anthocyanins and Proanthocyanidins from Grapes to Wine during Fermentative Maceration Is Affected by the Enological Technique
Busse-Valverde, Naiara, Gómez-Plaza, Encarna, López-Roca, Jose M., Gil-Muñoz, Rocio, Bautista-Ortín, Ana B.Volume:
59
Langue:
english
Journal:
Journal of Agricultural and Food Chemistry
DOI:
10.1021/jf2002188
Date:
May, 2011
Fichier:
PDF, 762 KB
english, 2011