Effect of UV-vis irradiation of must on Cabernet Franc and Xarel•lo wines chemical quality

被引：3
|
作者：
Falguera, Victor [1 ]
Forns, Maria [1 ]
Ibarz, Albert [1 ]
机构：
[1] Univ Lleida, Dept Food Technol, Lleida 25198, Spain
来源：
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY | 2012年 / 47卷 / 09期
关键词：
Must; polyphenol oxidase; ultraviolet irradiation; vinification; wine; SPOILAGE; MECHANISMS; FOOD;
D O I：
10.1111/j.1365-2621.2012.03059.x
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
引用
收藏
页码：2015 / 2020
页数：6
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