Experimental design approach for the evaluation of anthocyanin content of rosé wines obtained by pulsed electric fields. Influence of temperature and time of maceration

MLA

Eduardo Puértolas, et al. “Experimental Design Approach for the Evaluation of Anthocyanin Content of Rosé Wines Obtained by Pulsed Electric Fields. Influence of Temperature and Time of Maceration.” Food Chemistry, vol. 126, June 2011, pp. 1482–87. EBSCOhost, https://doi.org/10.1016/j.foodchem.2010.11.164.

APA

Eduardo Puértolas, Javier Raso, G. Saldaña, & Ignacio Álvarez. (2011). Experimental design approach for the evaluation of anthocyanin content of rosé wines obtained by pulsed electric fields. Influence of temperature and time of maceration. Food Chemistry, 126, 1482–1487. https://doi.org/10.1016/j.foodchem.2010.11.164

Chicago

Eduardo Puértolas, Javier Raso, G. Saldaña, and Ignacio Álvarez. 2011. “Experimental Design Approach for the Evaluation of Anthocyanin Content of Rosé Wines Obtained by Pulsed Electric Fields. Influence of Temperature and Time of Maceration.” Food Chemistry 126 (June): 1482–87. doi:10.1016/j.foodchem.2010.11.164.