In vitro estimation of the antibacterial activity and antioxidant capacity of aqueous extracts from grape-seeds (Vitis vinifera L.)-Reference-Cited by-同舟云学术

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In vitro estimation of the antibacterial activity and antioxidant capacity of aqueous extracts from grape-seeds (Vitis vinifera L.)

Published:2012-03 Issue:1-2 Volume:24 Page:136-141
ISSN:0956-7135
Container-title:Food Control
language:en
Short-container-title:Food Control

Author:

Delgado Adámez Jonathan,Gamero Samino Esther,Valdés Sánchez Esperanza,González-Gómez David

Funder

Junta de Extremadura of Spain (D.G. de Ciencia y Tecnología)

FEDER

Publisher

Elsevier BV

Subject

Food Science,Biotechnology

Reference32 articles.

1. Determination of antibacterial effects and total phenolic contents of grape (Vitis vinifera) seed extracts;Baydar;International Journal of Food Sciences and Techniques,2006

2. Antibacterial activity and composition of essential oils from Origanum, Thymbra and Satureja species with commercial importance in Turkey;Baydar;Food Control,2004

3. The ferric reducing ability of plasma (FRAP) as measurement of “antioxidant power” – The FRAP assay;Benzie;Analytical Biochemistry,1996

4. Enologia: fundamentos cientificos y tecnologicos;Flanzy,2002

5. In vitro study of antioxidant capacity and antibacterial activity on oral anaerobes of a grape seed extract;Furiga;Food Chemistry,2009

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