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Volumn 126, Issue 3, 2011, Pages 1482-1487

Experimental design approach for the evaluation of anthocyanin content of rosé wines obtained by pulsed electric fields. Influence of temperature and time of maceration

Author keywords

Anthocyanins; Cabernet Sauvignon; HPLC; Pulsed electric fields; Ros wine

Indexed keywords

ANTHOCYANIN CONTENT; ANTHOCYANINS; CABERNET-SAUVIGNON; CENTRAL COMPOSITE; COLD TEMPERATURES; EXPERIMENTAL DESIGN; HPLC; OXIDATION OF PHENOL; PULSED ELECTRIC FIELD; RESPONSE SURFACE MODELS; TEMPERATURE REDUCTION;

EID: 78751574039     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2010.11.164     Document Type: Article
Times cited : (60)

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* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.