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CyTA - Journal of Food Volume 15, 2017 - Issue 4
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The bioactive compounds, antioxidant capacity, and color intensity in must and wines derived from grapes processed by pulsed electric field

Compuestos bioactivos, capacidad antioxidante e intensidad de color en mosto y vinos derivados de uvas sometidas a tratamiento de campos eléctricos pulsados

Simona Ioana VicaşFood Engineering Department, Faculty of Environmental Protection, University of Oradea, Oradea, RomaniaCorrespondence[email protected]
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,
Livia BandiciDepartment of Electrical Engineering, Faculty of Electrical Engineering and Information Technology, University of Oradea, Oradea, RomaniaView further author information
,
Alin Cristian TeuşdeaAnimal Science and Agritourism Department, Faculty of Environmental Protection, University of Oradea, Oradea, RomaniaView further author information
,
Valer TurcinNational Institute for Research and Development in Electrical Engineering (ICPE–CA), Bucharest, RomaniaView further author information
,
Dorin PopaFood Engineering Department, Faculty of Environmental Protection, University of Oradea, Oradea, RomaniaView further author information
&
Gheorghe Emil BandiciAgriculture-Horticulture Department, Faculty of Environmental Protection, University of Oradea, Oradea, RomaniaView further author information
Pages 553-562 | Received 17 Nov 2016, Accepted 31 Mar 2017, Published online: 13 Jun 2017

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