Phenolic compounds and antioxidant activity of seed and skin extracts of red grape (Vitis vinifera and Vitis labrusca) pomace from Brazilian winemaking (2011)
- Authors:
- Rockenbach, Ismael Ivan - Universidade Federal de Santa Catarina (UFSC)
- Gonzaga, Luciano Valdemiro - Universidade Federal de Santa Catarina (UFSC)
- Rizelio, Viviane Maria - Universidade Federal de Santa Catarina (UFSC)
- Gonçalves, Any Elisa de Souza Schmidt
- Genovese, Maria Inês
- Fett, Roseane - Universidade Federal de Santa Catarina (UFSC)
- Autor USP: RODRIGUEZ, MARIA INES GENOVESE - FCF
- Unidade: FCF
- DOI: 10.1016/j.foodres.2011.01.049
- Subjects: COMPOSTOS FENÓLICOS; ANTIOXIDANTES (ATIVIDADE)
- Language: Inglês
- Imprenta:
- Source:
- Título do periódico: Food Research International
- ISSN: 0963-9969
- Volume/Número/Paginação/Ano: v. 44, n. 4, p. 897-901, 2011
- Este periódico é de assinatura
- Este artigo NÃO é de acesso aberto
- Cor do Acesso Aberto: closed
-
ABNT
ROCKENBACH, Ismael Ivan et al. Phenolic compounds and antioxidant activity of seed and skin extracts of red grape (Vitis vinifera and Vitis labrusca) pomace from Brazilian winemaking. Food Research International, v. 44, n. 4, p. 897-901, 2011Tradução . . Disponível em: https://doi.org/10.1016/j.foodres.2011.01.049. Acesso em: 23 abr. 2024. -
APA
Rockenbach, I. I., Gonzaga, L. V., Rizelio, V. M., Gonçalves, A. E. de S. S., Genovese, M. I., & Fett, R. (2011). Phenolic compounds and antioxidant activity of seed and skin extracts of red grape (Vitis vinifera and Vitis labrusca) pomace from Brazilian winemaking. Food Research International, 44( 4), 897-901. doi:10.1016/j.foodres.2011.01.049 -
NLM
Rockenbach II, Gonzaga LV, Rizelio VM, Gonçalves AE de SS, Genovese MI, Fett R. Phenolic compounds and antioxidant activity of seed and skin extracts of red grape (Vitis vinifera and Vitis labrusca) pomace from Brazilian winemaking [Internet]. Food Research International. 2011 ; 44( 4): 897-901.[citado 2024 abr. 23 ] Available from: https://doi.org/10.1016/j.foodres.2011.01.049 -
Vancouver
Rockenbach II, Gonzaga LV, Rizelio VM, Gonçalves AE de SS, Genovese MI, Fett R. Phenolic compounds and antioxidant activity of seed and skin extracts of red grape (Vitis vinifera and Vitis labrusca) pomace from Brazilian winemaking [Internet]. Food Research International. 2011 ; 44( 4): 897-901.[citado 2024 abr. 23 ] Available from: https://doi.org/10.1016/j.foodres.2011.01.049 - Isoflavonas en soya y productos de soja: efecto del procesamiento
- Soy protein ingredients as isoflavone sources for functional foods
- Chronic ingestion of cupuassu and cocoa nibs promotes a positive effect on antioxidant status and lipidic profile in diabetic rats
- Caracterização do fruto do cambuci proveniente de diferentes regiões de São Paulo
- Potencial do suco de jabuticaba (Myciaria cauliflora Berg.) no controle da glicemia pós prandial
- Hot air drying and lyophilization of camu-camu fruit(Myrciaria dubia Mc. vaugh): effect on antioxidant capacity and proanthocyanidins content
- Acceptance of exotic brazilian fruit juices: Cambuci (Campomanesia phaeaberg.), cagaita (Eugenia dysenterica DC.), passion fruit (Passiflora tenuifila killip ), cupuaçu (Theobroma grandiflorum schum), camucamu (Myrciaria dubia mc. vaugh),araçá ( Psidium guineensis sw.) and jabuticaba ( Myciaria cauliflora berg.)
- Characterization and effect of clarified araçá (Psidium guineenses Sw.) juice on postprandial glycemia in healthy subjects
- Dried camu-camu (Myrciaria dubia H.B.K McVaugh) industrial residue: a bioactive-rich Amazonian powder with functional attributes
- The impact of hot air drying on the physical chemical characteristics, bioactive compounds and antioxidant activity of acerola (Malphigia Emarginata) residue
Informações sobre o DOI: 10.1016/j.foodres.2011.01.049 (Fonte: oaDOI API)
How to cite
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
