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Stability of individual phenolic compounds and antioxidant activity during storage of a red wine powder

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Academic year: 2020

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Table 1 - Phenolic compounds in dealcoholized red wine powder (WP; a w  = 0.053; moisture  content 1.5%) following freeze drying (time 0 days) and in the liquid red wine used  (“Postales del Fin del Mundo”, Cabernet Sauvignon)

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