Work

Influence of the clarification and fermentation on phenolic compounds and the color of apple juices and ciders

Year: 2006

Type: conference-paper

Source: HAL

Authors: Hubert, Bertrand, Guyot, Sylvain, Renard, Catherine, M.G.C., Baron, Alain, A.

Language: English

Topic: Fermentation and Sensory Analysis

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDG: Zero hunger

Open Access status: closed

OpenAlex ID: W4300766119

FWCI:

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