In vitro assessment of the antioxidant properties of aqueous byproduct extracts of Vitis vinifera
Aqueous extracts were obtained at low temperature with the Naviglio technology from grapevine stalks (Merlot), marc (Merlot and Cabernet Sauvignon) and leaves (Merlot) as typical byproducts of winemaking industry, and their properties were evaluated cytofluorometrically on human dermal fibroblasts....
| Permalink: | http://skupni.nsk.hr/Record/nsk.NSK01001065357 |
|---|---|
| Matična publikacija: |
Food technology and biotechnology (Online) 57 (2019), 1 ; str. 119-125 |
| Glavni autori: | Puglisi, Roberto (Author), Severgnini, Alex, Tava, Aldo, Montedoro, Marina |
| Vrsta građe: | e-članak |
| Jezik: | eng |
| Predmet: | |
| Online pristup: |
https://doi.org/10.17113/ftb.57.01.19.5879 Hrčak Food technology and biotechnology (Online) |
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Internet
https://doi.org/10.17113/ftb.57.01.19.5879Hrčak
Food technology and biotechnology (Online)