"Influence of storage conditions on phenolic compounds stability, antioxidant capacity and colour of freeze-dried encapsulated red wine"

LWT

Volumn 70, Issue , 2016, Pages 162-170

  Rocha Parra, Diego Fernando ^a,b   Lanari, María Cecilia ^b,c   Zamora, María Clara ^a,b   Chirife, Jorge ^a  

^a PONTIFICIA UNIVERSIDAD CATÓLICA ARGENTINA   (Argentina)

^b Members of Consejo Nacional de Investigaciones Científicas y Técnicas ^*  (Argentina)

^c CENTRO DE INVESTIGACIÓN Y DESARROLLO EN CRIOTECNOLOGÍA DE ALIMENTOS CIDCA   (Argentina)

Author keywords

Antioxidant capacity; Freeze drying; Polyphenols; Red wine; Water activity

Indexed keywords

ANTIOXIDANTS; FLAVONOIDS;

ANTIOXIDANT CAPACITY; FREEZE DRYING; POLYPHENOLS; RED WINE; WATER ACTIVITY;

WINE;

EID: 84960485270     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2016.02.038     Document Type: Article

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