Despite the statistical difference in the concentration of phenolic acids (gallic acid, caffeic acid, caftaric acid, ferulic acid, coumaric acid) between the samples—8.03 mg/g for the sample dried at 40 °C and 8.40 mg/g for freeze-dried—the difference in the levels detected was not as significant as for the other groups.
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Impact of Drying and Storage Conditions on the Bioactive and Nutritional Properties of Malolactic Wine Lees.
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