Influence of grape variety on the extraction of anthocyanins during the fermentation on skins

Author: González-Neves Gustavo   Gil Graciela   Barreiro Laura  

Publisher: Springer Publishing Company

ISSN: 1438-2377

Source: European Food Research and Technology A, Vol.226, Iss.6, 2008-04, pp. : 1349-1355

Disclaimer: Any content in publications that violate the sovereignty, the constitution or regulations of the PRC is not accepted or approved by CNPIEC.

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