Polyphenolic composition and antimicrobial activity of extracts obtained from grape processing by-products: Between green biotechnology and nutraceutical

Vitis vinifera (grape) is a multiuse crop rich in biomolecules with recognized health-promoting effects. In the wine-making industry, pomace is the main by-product, representing up to 20% of the whole biomass. However, the pomace and juice deriving from the pressing may represent innovative raw mate...
Ausführliche Beschreibung

Gespeichert in:
Autor*in:

Angelini, Paola [verfasserIn]

Flores, Giancarlo Angeles [verfasserIn]

Piccirilli, Alessandro [verfasserIn]

Venanzoni, Roberto [verfasserIn]

Acquaviva, Alessandra [verfasserIn]

Di Simone, Simonetta Cristina [verfasserIn]

Libero, Maria Loreta [verfasserIn]

Tirillini, Bruno [verfasserIn]

Zengin, Gokhan [verfasserIn]

Chiavaroli, Annalisa [verfasserIn]

Recinella, Lucia [verfasserIn]

Leone, Sheila [verfasserIn]

Brunetti, Luigi [verfasserIn]

Orlando, Giustino [verfasserIn]

Menghini, Luigi [verfasserIn]

Ferrante, Claudio [verfasserIn]

Format:

E-Artikel

Sprache:

Englisch

Erschienen:

2022

Schlagwörter:

Vitis vinifera

Grape byproducts

Phenolic compounds

Antiradical effect

Antimycotic effect

Übergeordnetes Werk:

Enthalten in: Process biochemistry - Amsterdam [u.a.] : Elsevier Science, 1991, 118

Übergeordnetes Werk:

volume:118

DOI / URN:

10.1016/j.procbio.2022.04.019

Katalog-ID:

ELV057790736

Nicht das Richtige dabei?

Schreiben Sie uns!