Publications en collaboration avec des chercheurs de Pontificia Universidad Católica Argentina (2)

2024

  1. Phenolic composition and sensory dynamic profile of chocolate samples enriched with red wine and blueberry powders

    Food Research International, Vol. 179

2022

  1. Encapsulation of phenolic compounds by spray drying of Ancellotta and Aspirant Bouchet wines to produce powders with potential use as natural food colorants

    Food Bioscience, Vol. 50