Effect of different pre-treatment maceration techniques on the content of phenolic compounds and color of Dornfelder wines elaborated in cold climate
A Wojdyło, J Samoticha, J Chmielewska - Food Chemistry, 2021 - Elsevier
This study present the effects of different pre-treatment maceration techniques (microwave,
thermo-maceration, and enzymatic treatment) on the content of phenolic compounds (by …
thermo-maceration, and enzymatic treatment) on the content of phenolic compounds (by …