Pulsed electric field treatment to improve the phenolic compound extraction from Graciano, Tempranillo and Grenache grape varieties during two vintages

Innovative Food Science & Emerging Technologies - Tập 28 - Trang 31-39 - 2015
Noelia López-Giral1, Lucía González-Arenzana2, Carolina González-Ferrero1, Rosa López2, Pilar Santamaría2, Isabel López-Alfaro2, Teresa Garde-Cerdán2
1Centro Nacional de Tecnología y Seguridad Alimentaria (CNTA), Ctra. NA 134, Km. 53, 31570 San Adrián, Navarra, Spain
2Instituto de Ciencias de la Vid y del Vino (Gobierno de La Rioja-CSIC-Universidad de La Rioja), Ctra. Mendavia-Logroño NA 134, Km. 90, 26071 Logroño, Spain

Tài liệu tham khảo