Variation in phenolic compounds, anthocyanins, and color in red wine treated with enzymatic extract of Kluyveromyces marxianus

Author: Piemolini-Barreto Luciani   Zacaria Jucimar   Delamare Ana   Antonio Regina   Echeverrigaray Sergio  

Publisher: Springer Publishing Company

ISSN: 0959-3993

Source: World Journal of Microbiology and Biotechnology, Vol.30, Iss.5, 2014-05, pp. : 1541-1547

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