Author:
Caridi Andrea,De Bruno Alessandra,De Salvo Emanuela,Piscopo Amalia,Poiana Marco,Sidari Rossana
Publisher
Springer Science and Business Media LLC
Subject
Industrial and Manufacturing Engineering,Biochemistry,General Chemistry,Food Science,Biotechnology
Reference47 articles.
1. Rice-Evans CA, Miller NJ, Paganga G (1997) Antioxidant properties of phenolic compounds. Rev Trends Plant Sci 2:152–159
2. Netzel M, Strass G, Bitsch I, Konitz R, Christmann M, Bitcsh R (2003) Effect of grape processing on selected antioxidant phenolics in red wines. J Food Eng 56:223–228
3. Dell’Agli M, Buscialà A, Bosisio E (2004) Vascular effects of wine polyphenols. Cardiovasc Res 63:593–602
4. Zhao J, Wang J, Chen Y, Agarwal R (1999) Anti-tumor-promoting activity of a polyphenolic fraction isolated from grape seeds in the mouse skin two-stage initiation-promotion protocol and identification of procyanidin B5-3′-gallate as the most effective antioxidant constituent. Carcinogenesis 20:1737–1745
5. Vinci G, Eramo S, Nicoletti I, Restuccia D (2008) Influence of environmental an technological parameters on phenolic composition in red wine. J Commod Sci Technol Qual 47(1–4):245–266
Cited by
23 articles.
订阅此论文施引文献
订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献