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Winery by-products: Extraction optimization, phenolic composition and cytotoxic evaluation to act as a new source of scavenging of reactive oxygen species 期刊论文
发表期刊: FOOD CHEMISTRY. 出版年: 2015, 卷号: 181, 页码: 160-169
作者:  Melo, Priscilla Siqueira;  Massarioli, Adna Prado;  Denny, Carina;  dos Santos, Luciana Ferracini;  Franchin, Marcelo;  Pereira, Giuliano Elias;  Ferreira de Souza Vieira, Thais Maria;  Rosalen, Pedro Luiz;  de Alencar, Severino Matias
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Winery by-products  Anthocyanins  Response surface methodology (RSM)  Reactive oxygen species (ROS)  Cytotoxicity (MTT)