Drying/encapsulation of red wine to produce ingredients for healthy foods
Submitted: 6 October 2017
Accepted: 12 December 2017
Published: 26 March 2023
Accepted: 12 December 2017
Abstract Views: 3504
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All claims expressed in this article are solely those of the authors and do not necessarily represent those of their affiliated organizations, or those of the publisher, the editors and the reviewers. Any product that may be evaluated in this article or claim that may be made by its manufacturer is not guaranteed or endorsed by the publisher.
Supporting Agencies
Facultad de Ingeniería y Ciencias Agrarias, Universidad Católica ArgentinaAlvarez Gaona, I. J., Rocha-Parra, D., Zamora, M. C., & Chirife, J. (2023). Drying/encapsulation of red wine to produce ingredients for healthy foods. Wine Studies, 2. https://doi.org/10.4081/ws.7126
Copyright (c) 2018 Izmari Jasel Alvarez Gaona
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