López-Giral, N., López Martín, R., Santamaría, P., González-Arenzana, L., & Garde-Cerdán, T. (2023). Phenolic and colour characteristics of must and wine obtained from red grapes treated by pulsed electric fields. Efficacy of PEF to reduce maceration time in elaboration of red wines.
Citación estilo ChicagoLópez-Giral, Noelia, Rosa López Martín, Pilar Santamaría, L. González-Arenzana, y Teresa Garde-Cerdán. Phenolic and Colour Characteristics of Must and Wine Obtained From Red Grapes Treated By Pulsed Electric Fields. Efficacy of PEF to Reduce Maceration Time in Elaboration of Red Wines. 2023.
Cita MLALópez-Giral, Noelia, et al. Phenolic and Colour Characteristics of Must and Wine Obtained From Red Grapes Treated By Pulsed Electric Fields. Efficacy of PEF to Reduce Maceration Time in Elaboration of Red Wines. 2023.