Luciana Ferracini dos Santos

Winery by-products: extraction optimization, phenolic composition and cytotoxic evaluation to act as a new source of scavenging of reactive oxygen species.

A. Massarioli, Priscilla S. Melo, T. M. Vieira, 2015, Food chemistry.

Winery by-products: extraction optimization, phenolic composition and cytotoxic evaluation to act as a new source of scavenging of reactive oxygen species.

A. Massarioli, Priscilla S. Melo, T. M. Vieira, 2015, Food chemistry.