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Effect of Encapsulation Processes by Freeze and Spray Drying on the Antioxidant Properties of Red Wine from cv. Listan Prieto and Syrah
Background: Wine antioxidants are linked to cardiovascular disease prevention, thus are highly valued by the healthy food market. The dehydration process removes alcohol and water from wine and allows it to extend its shelf life, while encapsulation can help preserve physical-chemical and antioxidan...
| Autores principales: | , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
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MDPI
2022
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| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9740021/ https://www.ncbi.nlm.nih.gov/pubmed/36496687 http://dx.doi.org/10.3390/foods11233880 |