Anthocyanin and Phenolic Acids Contents Influence the Color Stability and Antioxidant Capacity of Wine Treated With Mannoprotein

Overview of attention for article published in Frontiers in Nutrition, June 2021

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New Research: Anthocyanin and Phenolic Acids Contents Influence the Color Stability and Antioxidant Capacity of Wine Treated With Mannoprotein: Wine is consumed by humans worldwide, but the functional components are lost and the color changes… https://t.co

20 Jun 2021

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