Encapsulation of phenolic compounds by spray drying of Ancellotta and Aspirant Bouchet wines to produce powders with potential use as natural food colorants-Reference-Cited by-同舟云学术

Encapsulation of phenolic compounds by spray drying of Ancellotta and Aspirant Bouchet wines to produce powders with potential use as natural food colorants

Published:2022-12 Issue: Volume:50 Page:102093
ISSN:2212-4292
Container-title:Food Bioscience
language:en
Short-container-title:Food Bioscience

Author:

Alvarez Gaona Izmari Jasel^ORCID,Fanzone Martín L.,Galmarini Mara V.,Chirife Jorge,Ferreras-Charro Rebeca,García-Estévez Ignacio,Escribano-Bailón María Teresa

Publisher

Elsevier BV

Subject

Biochemistry,Food Science

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