Phenolic Compounds Extraction in Enzymatic Macerations of Grape Skins Identified as Low-Level Extractable Total Anthocyanin Content

AuthID
 P-00R-PRX
4
Author(s)
Nogales Bueno, J
·
Baca Bocanegra, B
·
Miguel Hernandez Hierro, JM
Document Type
Article
Year published
2020
Published
in JOURNAL OF FOOD SCIENCE, ISSN: 0022-1147
Volume: 85, Issue: 2, Pages: 324-331 (8)
Indexing
Wos®
Scopus®
Pubmed®
Google Scholar®
Publication Identifiers
Pubmed: 31968392
Scopus: 2-s2.0-85078776945
Wos: WOS:000508530100001
Source Identifiers
ISSN: 0022-1147
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