Winery by-products: Extraction optimization, phenolic composition and cytotoxic evaluation to act as a new source of scavenging of reactive oxygen species-Reference-Cited by-同舟云学术

Winery by-products: Extraction optimization, phenolic composition and cytotoxic evaluation to act as a new source of scavenging of reactive oxygen species

Published:2015-08 Issue: Volume:181 Page:160-169
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Melo Priscilla Siqueira,Massarioli Adna Prado,Denny Carina,dos Santos Luciana Ferracini,Franchin Marcelo,Pereira Giuliano Elias,Vieira Thais Maria Ferreira de Souza,Rosalen Pedro Luiz,Alencar Severino Matias de

Funder

FAPESP

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

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