Work

The effect of a commercial pectolytic enzyme on grape skin cell wall degradation and colour evolution during the maceration process

Year: 2011

Type: article

Source: Food Chemistry

DOI: 10.1016/j.foodchem.2011.07.091

Authors: I. Romero-Cascales, J.M. Ros-García, J.M. López-Roca, E. Gómez-Plaza

Institution: Universidad de Murcia

Language: English

Topic: Fermentation and Sensory Analysis

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

Open Access status: closed

OpenAlex ID: W2005114283

FWCI: 5.113

Cites: 29

Cited by: 94

Related to: 10