Enzyme-assisted extraction of phenolics from winemaking by-products: Antioxidant potential and inhibition of alpha-glucosidase and lipase activities.

dc.contributorADRIANO COSTA DE CAMARGO, Department of Biochemistry, Memorial University of Newfoundland, Canada; MARISA APARECIDA BISMARA REGITANO-D’ARCE, ESALQ; ALINE TELLES BIASOTO MARQUES, CPATSA; FEREIDOON SHAHIDI, Department of Biochemistry, Memorial University of Newfoundland, Canada.
dc.creatorCAMARGO, A. C. de
dc.creatorREGITANO-D’ARCE, M. A. B.
dc.creatorBIASOTO, A. C. T.
dc.creatorSHAHIDI, F.
dc.date.accessioned2017-01-30T11:11:11Z
dc.date.available2017-01-30T11:11:11Z
dc.date.created2017-01-30T11:11:11Z
dc.date.issued2016
dc.identifierFood Chemistry, v. 212, p. 395-402, 2016.
dc.identifierhttp://www.alice.cnptia.embrapa.br/alice/handle/doc/1062143
dc.identifierhttp://dx.doi.org/10.1016/j.foodchem.2016.05.047
dc.languageeng
dc.rightsopenAccess
dc.subjectHPLC
dc.subjectFlavonóides
dc.subjectSubproduto de vinificação
dc.subjectProcessamento de alimento.
dc.titleEnzyme-assisted extraction of phenolics from winemaking by-products: Antioxidant potential and inhibition of alpha-glucosidase and lipase activities.
dc.typeArtículos de revistas


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