Storage stability of phenolic compounds in powdered BRS Violeta grape juice microencapsulated with protein and maltodextrin blends

1. Moser, P.
2. Telis, V.R.N.
3. de Andrade Neves, N.
4. García-Romero, E.
5. Gómez-Alonso, S.
6. Hermosín-Gutiérrez, I.

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DOI: 10.1016/J.FOODCHEM.2016.07.081 GOOGLE SCHOLAR lock_openOpen access editor

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