The effect of enzyme treatment on polyphenol and cell wall polysaccharide extraction from the grape berry and subsequent sensory attributes in Cabernet Sauvignon wines-Reference-Cited by-同舟云学术

The effect of enzyme treatment on polyphenol and cell wall polysaccharide extraction from the grape berry and subsequent sensory attributes in Cabernet Sauvignon wines

Published:2022-08 Issue: Volume:385 Page:132645
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Kuhlman Brock,Hansen Jeanett,Jørgensen Bodil,du Toit Wessel,Moore John P.

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

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