Potential applications of PEF to improve red wine quality

Trends in Food Science and Technology

Volumn 21, Issue 5, 2010, Pages 247-255

  Puertolas E ^a   Lopez N ^a   Condon S ^a   Alvarez I ^a   Raso, J ^a  

^a UNIVERSIDAD DE ZARAGOZA   (Spain)

Author keywords

[No Author keywords available]

Indexed keywords

FUTURE APPLICATIONS; NOVEL FOODS; POTENTIAL APPLICATIONS; PROCESSING TECHNIQUE; PULSED ELECTRIC FIELD; RED WINE; RESEARCH EFFORTS; SPOILAGE MICROORGANISMS; STATE OF THE ART;

ELECTRIC FIELDS; INDUSTRIAL RESEARCH; PHENOLS; WINE;

FOOD PROCESSING;

EID: 77950948791     PISSN: 09242244     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.tifs.2010.02.002     Document Type: Review

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