Extraction kinetics of anthocyanins from skin to pulp during carbonic maceration of winegrape berries with different ripeness levels

  • Caterina Pace, Simone Giacosa, Fabrizio Torchio, Susana Río Segade, Enzo Cagnasso, Luca Rolle
  • Food Chemistry, December 2014, Elsevier
  • DOI: 10.1016/j.foodchem.2014.05.070

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http://dx.doi.org/10.1016/j.foodchem.2014.05.070