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Títol | Effects of maceration time and pectolytic enzymes added during maceration on the phenolic composition of must |
Autor | FERNANDEZ-ZURBANO, P. FERREIRA, V. PENYA, C. ESCUDERO, A. CACHO, J. |
Dades Font | Food Science and Technology International Ciencia y Tecnologia de Alimentos Internacional ISSN: 1082-0132 VOL 5 - August 1999 - V: - N: 4, Pg: 319-325 |
Descriptors | Most Macabeu Chardonnay Maceracio Fenols Enzims |