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Polyphenol, antioxidant and antimicrobial potential of six different white and red wine grape processing leftovers.
Trost, Kajetan; Klancnik, Anja; Mozetic Vodopivec, Branka; Sternad Lemut, Melita; Jug Novsak, Katja; Raspor, Peter; Smole Mozina, Sonja.
Afiliación
  • Trost K; Wine Research Centre, University of Nova Gorica, Vipava, Slovenia.
  • Klancnik A; Department of Food Science and Technology, Biotechnical Faculty, University of Ljubljana, Ljubljana, Slovenia.
  • Mozetic Vodopivec B; Wine Research Centre, University of Nova Gorica, Vipava, Slovenia.
  • Sternad Lemut M; Wine Research Centre, University of Nova Gorica, Vipava, Slovenia.
  • Jug Novsak K; Department of Food Science and Technology, Biotechnical Faculty, University of Ljubljana, Ljubljana, Slovenia.
  • Raspor P; Department of Food Science and Technology, Biotechnical Faculty, University of Ljubljana, Ljubljana, Slovenia.
  • Smole Mozina S; Department of Food Science and Technology, Biotechnical Faculty, University of Ljubljana, Ljubljana, Slovenia. Sonja.Smole@bf.uni-lj.si.
J Sci Food Agric ; 96(14): 4809-4820, 2016 Nov.
Article en En | MEDLINE | ID: mdl-27485794
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Texto completo: 1 Colección: 01-internacional Banco de datos: MEDLINE Asunto principal: Vino / Vitis / Polifenoles / Antibacterianos / Antioxidantes Idioma: En Revista: J Sci Food Agric Año: 2016 Tipo del documento: Article País de afiliación: Eslovenia
Texto completo
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Buscar en Google

Texto completo: 1 Colección: 01-internacional Banco de datos: MEDLINE Asunto principal: Vino / Vitis / Polifenoles / Antibacterianos / Antioxidantes Idioma: En Revista: J Sci Food Agric Año: 2016 Tipo del documento: Article País de afiliación: Eslovenia