An Overview on Flavor Extraction, Antimicrobial and Antioxidant Significance, and Production of Herbal Wines

• Sonia Morya,
• Farid Menaa,
• Catarina Lourenço-Lopes,
• Cecilia Jimenez-Lopez,
• Waseem Khalid,
• Andres Moreno,
• Ali Ikram,
• Khalid Ali Khan,
• Seema Ramniwas,
• Robert Mugabi

Affiliations

Sonia Morya

Department of Food Technology and Nutrition, School of Agriculture, Lovely Professional University, Phagwara, Punjab, India

Farid Menaa

Department of Internal Medicine and Nanomedicine, California Innovations Corporation, San Diego, California, United States

Catarina Lourenço-Lopes

Nutrition and Bromatology Group, Analytical and Food Chemistry Department, Faculty of Food Science and Technology, University of Vigo, Vigo, Pontevedra, Spain

Cecilia Jimenez-Lopez

CINBIO, Neurocircuits Group, University of Vigo, Vigo, Pontevedra, Spain

Waseem Khalid

Department of Organic Chemistry, Faculty of Chemical Sciences and Technologies, University of Castilla La Mancha, Ciudad Real, Spain

Andres Moreno

Department of Organic Chemistry, Faculty of Chemical Sciences and Technologies, University of Castilla La Mancha, Ciudad Real, Spain

Ali Ikram

University Institute of Food Science and Technology, The University of Lahore, Lahore, Punjab, Pakistan

Khalid Ali Khan

Applied College, Center of Bee Research and its Products, Unit of Bee Research and Honey Production, and Research Center for Advanced Materials Science (RCAMS), King Khalid University, Abha, Saudi Arabia

Seema Ramniwas

University Centre for Research and Development, Chandigarh University, Mohali, Punjab, India

Robert Mugabi

Department of Food Technology and Nutrition, Makerere University, Kampala, Uganda