EFFECTS OF DIFFERENT MACERATION TIMES AND PECTOLYTIC ENZYME ADDITION ON THE ANTHOCYANIN COMPOSITION OF VITIS VINIFERA CV. KALECIK KARASI WINES.
| Autor: | KELEBEK, HASIM1, CANBAS, AHMET1 acanbas@cu.edu.tr, SELLI, SERKAN1 |
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| Zdroj: | Journal of Food Processing & Preservation. Jun2009, Vol. 33 Issue 3, p296-311. 16p. 3 Charts, 1 Graph. |
| Databáze: | Business Source Ultimate |
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