TY  - JOUR 
AU  - Puerta-García, Iván
AU  - Dueñas Patón, Montserrat
AU  - García Estévez, Ignacio
AU  - Salas, Erika
AU  - Escribano Bailón, María Teresa
PY  - 2025
SN  - 2665-9271
UR  - http://hdl.handle.net/10366/168908
AB  - [EN]Rosé wines, due to lower phenolic compounds and antioxidant content, are especially vulnerable to oxidation. Moreover, the valorization of winemaking byproducts is gaining interest, as it has the potential to reduce the environmental impact of...
LA  - eng
PB  - Elsevier
KW  - Grape polysaccharide
KW  - Polyphenol
KW  - Anthocyanin
KW  - Flavanol
KW  - Phenolic acids
KW  - Wine byproducts
KW  - Wine color
TI  - Effect of soluble polysaccharide addition against oxidation of rosé wines
DO  - 10.1016/j.crfs.2025.101009
T2  - Current Research in Food Science
VL  - 10
M2  - 101009
ER  -