Work

Natural extracts from grape seed and stem by-products in combination with colloidal silver as alternative preservatives to SO2 for white wines: Effects on chemical composition and sensorial properties

Year: 2019

Type: article

Source: Food Research International

DOI: 10.1016/j.foodres.2019.108594

Authors: Lourdes Marchante, Lucía Loarce, Pedro M. Izquierdo-Cañas, M. Elena Alañón, Esteban García-Romero, M. Soledad Pérez-Coello, M. Consuelo Díaz-Maroto

Institutions: Instituto Regional de Investigación y Desarrollo Agroalimentario y Forestal de Castilla-La Mancha, University of Castilla-La Mancha

Language: English

Topic: Fermentation and Sensory Analysis

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDGs: Responsible consumption and production, Zero hunger

Open Access status: green

Funders: Instituto Nacional de Investigación y Tecnología Agraria y Alimentaria, Universidad de Castilla-La Mancha, European Social Fund

Awards: G3716598135, G6798806327

OpenAlex ID: W2964410652

FWCI: 3.492

Cites: 47

Cited by: 46

Related to: 10