Winery by-products: extraction optimization, phenolic composition and cytotoxic evaluation to act as a new source of scavenging of reactive oxygen species.
Winery by-products: extraction optimization, phenolic composition and cytotoxic evaluation to act as a new source of scavenging of reactive oxygen species.
Author(s): MELO, P. S.; MASSARIOLI, A. P.; DENNY, C.; SANTOS, L. F. dos; FRANCHIN, M.; PEREIRA, G. E.; VIEIRA, T. M. F. de S.; ROSALEN, P. L.; ALENCAR, S. M. de
Publication year: 2015
Types of publication: Journal article
Unit: Embrapa Grape & Wine
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