Cite
MLA Citation
Sze Ying Leong et al.. “Influence of Pulsed Electric Fields processing at high-intensity electric field strength on the relationship between anthocyanins composition and colour intensity of Merlot (Vitis vinifera L.) musts during cold maceration.” Innovative food science & emerging technologies, vol. 59, 2019, p. . http://access.bl.uk/ark:/81055/vdc_100098802822.0x000009