Alkaline conditions better extract anti-inflammatory polysaccharides from winemaking by-products-Reference-Cited by-同舟云学术

Alkaline conditions better extract anti-inflammatory polysaccharides from winemaking by-products

Published:2020-05 Issue: Volume:131 Page:108532
ISSN:0963-9969
Container-title:Food Research International
language:en
Short-container-title:Food Research International

Author:

Campestrini Luciano Henrique,Rasera Gabriela Boscariol,de Camargo Adriano Costa^ORCID,Franchin Marcelo,Nani Bruno Dias,Rosalen Pedro Luiz,Canniatti-Brazaca Solange Guidolin,Biasoto Aline Camarão Telles,Shahidi Fereidoon,Alencar Severino Matias^ORCID

Funder

FAPESP

Publisher

Elsevier BV

Subject

Food Science

Reference90 articles.

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5. Determination of free, esterified, glycosylated and insoluble-bound phenolics composition in the edible part of araticum fruit (Annona crassiflora Mart.) and its by-products by HPLC-ESI-MS/MS;Arruda;Food Chemistry,2018

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