Effect of temperature on the anthocyanin extraction and color evolution during controlled dehydration of tempranillo grapes

ANA MÁRQUEZ VALLEMªÁNGELES VARO SANTOSJULIETA MÉRIDA GARCÍAMARÍA PÉREZ SERRATOSA2026-01-292026-01-29201410.1021/jf502235b2-s2.0-84905718001https://www.scopus.com/inward/record.uri?eid=2-s2.https://ucocris.uco.es/handle/123456789/25587Agricultural and Biological Sciences (all)Chemistry (all)Agricultural and Biological Sciences (all)Chemistry (all)Effect of temperature on the anthocyanin extraction and color evolution during controlled dehydration of tempranillo grapesresearch article