Winery by-products: Extraction optimization, phenolic composition and cytotoxic evaluation to act as a new source of scavenging of reactive oxygen species (2015)
- Authors:
- USP affiliated authors: VIEIRA, THAIS MARIA FERREIRA DE SOUZA - ESALQ ; ALENCAR, SEVERINO MATIAS DE - ESALQ ; MELO, PRISCILLA SIQUEIRA - ESALQ ; MASSARIOLI, ADNA PRADO - ESALQ
- Unidade: ESALQ
- DOI: 10.1016/j.foodchem.2015.02.087
- Subjects: ANTIOXIDANTES; CITOTOXINAS; COMPOSTOS FENÓLICOS; ESPÉCIES REATIVAS DE OXIGÊNIO; SUPERFÍCIES DE RESPOSTA; UVA; VINHO
- Keywords: Antocianinas; Subprodutos da vinícola
- Agências de fomento:
- Language: Inglês
- Imprenta:
- Source:
- Título: Food Chemistry
- ISSN: 0308-8146
- Volume/Número/Paginação/Ano: v. 181, p. 160-169, 2015
- Status:
- Nenhuma versão em acesso aberto identificada
-
ABNT
MELO, Priscilla Siqueira et al. Winery by-products: Extraction optimization, phenolic composition and cytotoxic evaluation to act as a new source of scavenging of reactive oxygen species. Food Chemistry, v. 181, p. 160-169, 2015Tradução . . Disponível em: https://doi.org/10.1016/j.foodchem.2015.02.087. Acesso em: 01 abr. 2026. -
APA
Melo, P. S., Massarioli, A. P., Denny, C., Santos, L. F. dos, Franchin, M., Pereira, G. E., et al. (2015). Winery by-products: Extraction optimization, phenolic composition and cytotoxic evaluation to act as a new source of scavenging of reactive oxygen species. Food Chemistry, 181, 160-169. doi:10.1016/j.foodchem.2015.02.087 -
NLM
Melo PS, Massarioli AP, Denny C, Santos LF dos, Franchin M, Pereira GE, Vieira TMF de S, Rosalen PL, Alencar SM de. Winery by-products: Extraction optimization, phenolic composition and cytotoxic evaluation to act as a new source of scavenging of reactive oxygen species [Internet]. Food Chemistry. 2015 ; 181 160-169.[citado 2026 abr. 01 ] Available from: https://doi.org/10.1016/j.foodchem.2015.02.087 -
Vancouver
Melo PS, Massarioli AP, Denny C, Santos LF dos, Franchin M, Pereira GE, Vieira TMF de S, Rosalen PL, Alencar SM de. Winery by-products: Extraction optimization, phenolic composition and cytotoxic evaluation to act as a new source of scavenging of reactive oxygen species [Internet]. Food Chemistry. 2015 ; 181 160-169.[citado 2026 abr. 01 ] Available from: https://doi.org/10.1016/j.foodchem.2015.02.087 - Can we conserve trans-resveratrol content and antioxidant activity during industrial production of chocolate?
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