Phenolic composition and encapsulation of Brazilian grape seed extracts: evaluating color stabilizing capacity in grape juices.
Elis Tatiane da Silva NogueiraMaria da Conceição Prudêncio DutraRenata Gomes de Barros SantosAna Júlia de Brito Araújo CarvalhoMarcos Dos Santos LimaPublished in: Journal of food science and technology (2024)
The online version contains supplementary material available at 10.1007/s13197-024-05956-8.