Publication | Open Access
“Influence of storage conditions on phenolic compounds stability, antioxidant capacity and colour of freeze-dried encapsulated red wine”
71
Citations
21
References
2016
Year
Food ChemistryShelf LifeStorage ConditionsWine PerceptionPhenolic Compounds StabilityRed Wine ”Food PreservationPost-harvest PhysiologyPolyphenolicsHealth Sciences
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