Phenolic compounds and fatty acids in different parts of Vitis labrusca and V. vinifera grapes

Author:

Santos Leandra Pereira,Morais Damila Rodrigues,Souza Nilson Evelázio,Cottica Solange Maria,Boroski Marcela,Visentainer Jesuí Vergílio

Funder

CAPES — Coordination for the Improvement of High Education Personnel

Publisher

Elsevier BV

Subject

Food Science

Reference37 articles.

1. Quantification of essential fatty acids in the heads of Nile Tilapia (Oreochromis niloticus) fed with linseed oil;Aguiar;Journal of the Brazilian Chemist Society,2011

2. Bioactive non-coloured polyphenols content of grapes, wines and vinification by-products: Evaluation of the antioxidant activities of their extracts;Anastasiadi;Food Research International,2010

3. Oil content and oil quality properties of some grape seeds;Baydar;Turkish Journal of Agriculture and Forestry,2001

4. The Mediterranean and CHO diets decrease VCAM-1 and E-selectin expression induce by low density lipoprotein in HUVECs;Bellido;Nutrition, Metabolism, and Cardiovascular Diseases,2006

5. A rapid method of total lipid extraction and purification;Bligh;Canadian Journal of Biochemistry and Physiology,1959

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