Please use this identifier to cite or link to this item:
http://www.alice.cnptia.embrapa.br/alice/handle/doc/1023593| Title: | Winery by-products: extraction optimization, phenolic composition and cytotoxic evaluation to act as a new source of scavenging of reactive oxygen species. |
| Authors: | 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 |
| Affiliation: | GIULIANO ELIAS PEREIRA, CNPUV. |
| Date Issued: | 2015 |
| Citation: | Food Chemistry, v. 181, p. 160-169, Aug. 2015. |
| NAL Thesaurus: | Anthocyanins Cytotoxicity |
| Keywords: | Cytotoxicity (MTT) Winery by-products Response surface methodology (RSM) Reactive oxygen species (ROS) |
| Type of Material: | Artigo de periódico |
| Access: | openAccess |
| Appears in Collections: | Artigo em periódico indexado (CNPUV) |
Files in This Item:
| File | Description | Size | Format | |
|---|---|---|---|---|
| melofoodchemistryv181p1601692015.pdf | 1.09 MB | Adobe PDF |  View/Open |
