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Polyphenol bioactivity evolution during the spontaneous fermentation of vegetal by-products.
Abbasi-Parizad, Parisa; De Nisi, Patrizia; Pepè Sciarria, Tommy; Scarafoni, Alessio; Squillace, Pietro; Adani, Fabrizio; Scaglia, Barbara.
Afiliación
  • Abbasi-Parizad P; Ricicla Group Labs. - Department of Agricultural and Environmental Sciences (DISAA), University of Milan, via Giovanni Celoria 2, 20133 Milan, Italy.
  • De Nisi P; Ricicla Group Labs. - Department of Agricultural and Environmental Sciences (DISAA), University of Milan, via Giovanni Celoria 2, 20133 Milan, Italy.
  • Pepè Sciarria T; Ricicla Group Labs. - Department of Agricultural and Environmental Sciences (DISAA), University of Milan, via Giovanni Celoria 2, 20133 Milan, Italy.
  • Scarafoni A; Department of Food, Environmental and Nutritional Sciences (DeFENS), University of Milan, via Giovanni Celoria 2, 20133 Milan, Italy.
  • Squillace P; Ricicla Group Labs. - Department of Agricultural and Environmental Sciences (DISAA), University of Milan, via Giovanni Celoria 2, 20133 Milan, Italy.
  • Adani F; Ricicla Group Labs. - Department of Agricultural and Environmental Sciences (DISAA), University of Milan, via Giovanni Celoria 2, 20133 Milan, Italy.
  • Scaglia B; Ricicla Group Labs. - Department of Agricultural and Environmental Sciences (DISAA), University of Milan, via Giovanni Celoria 2, 20133 Milan, Italy. Electronic address: barbara.scaglia@unimi.it.
Food Chem ; 374: 131791, 2022 Apr 16.
Article en En | MEDLINE | ID: mdl-34915367
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Texto completo: 1 Banco de datos: MEDLINE Asunto principal: Vitis / Polifenoles Idioma: En Revista: Food Chem Año: 2022 Tipo del documento: Article País de afiliación: Italia
Texto completo
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XML
PubMed Links
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Texto completo: 1 Banco de datos: MEDLINE Asunto principal: Vitis / Polifenoles Idioma: En Revista: Food Chem Año: 2022 Tipo del documento: Article País de afiliación: Italia