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Journal: Foods, 2020
Volume: 9
Number: 542
542
Article: Evolution of Polyphenolic Compounds and Sensory Properties of Wines Obtained from Grenache Grapes Treated by Pulsed Electric Fields during Aging in Bottles and in Oak Barrels
Authors: by Marcos Andrés Maza, Juan Manuel Martínez, Guillermo Cebrián, Ana Cristina Sánchez-Gimeno, Alejandra Camargo, Ignacio Álvarez and Javier Raso
Link: https://www.mdpi.com/2304-8158/9/5/542

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