Funder
España Ministerio de Ciencia e Innovación
European Regional Development Fund
Subject
General Medicine,Food Science,Analytical Chemistry
Reference38 articles.
1. Quantification of major grape polysaccharides (Tempranillo v.) released by maceration enzymes during the fermentation process;Ayestarán;Analytica Chimica Acta,2004
2. Interactions between grape skin cell wall material and commercial enological tannins;Bautista-Ortín;Practical implications. Food Chemistry,2014
3. Effect of different enological practice on skin and seed proanthocyanidins in three varietal wines;Busse-Valverde;Journal of Agricultural and Food Chemistry,2010
4. Study of the ultrasound effects on yeast lees lysis in winemaking;Cacciola;European Food Research and Technology,2013
5. Emerging technology to develop novel red winemaking practices: An overview;Clodoveo;Innovative Food Science & Emerging Technologies,2016
Cited by
2 articles.
订阅此论文施引文献
订阅此论文施引文献,注册后可以免费订阅5篇论文的施引文献,订阅后可以查看论文全部施引文献