Antioxidant Activity Level, Bioactive Compounds, Colour and Spectroscopic Analysis (UV-Vis and FT-IR) of Flavoured Drinks Made with Wine and Sour Cherries (Prunus cerasus Var. austera)

In recent years, the increase in consumer interest towards simpler and authentic lifestyles has led to an explosive growth in the production and business of typical agri-food products and, among these, of wines and its derived beverages. With the aim of promoting a typical Italian beverage, the so-c...

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Detalles Bibliográficos
Autores principales: Pisani, Michela, Astolfi, Paola, Sabbatini, Simona, Carloni, Patricia
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8393568/
https://www.ncbi.nlm.nih.gov/pubmed/34441730
http://dx.doi.org/10.3390/foods10081953

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8393568/
https://www.ncbi.nlm.nih.gov/pubmed/34441730
http://dx.doi.org/10.3390/foods10081953

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