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    • Thermal stability of anthocyanins in grape skin extracts from red winemaking residues 

      Merino-Miñano, María Fernanda; Luján-Herrera, Gladys Esmeralda; Vejarano, Ricardo (SpringerCH, 2021-06-15)
      ABSTRACT The stability of anthocyanins in extracts from red grape skins after applying dehydration temperatures of 40 °C and 150 °C was evaluated. Two fractions of red grape skins: unfermented fresh grape skins (F) and ...
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