Bioactive potential of Vitis labrusca L. grape juices from the Southern Region of Brazil: phenolic and elemental composition and effect on lipid peroxidation in healthy subjects
- Author
- Isabela Maia Toaldo, Fernanda Alves Cruz, Tatiana de Lima Alves, Jefferson Santos de Gois (UGent) , Daniel LG Borges, Heloisa Pamplona Cunha, Edson Luiz da Silva and Marilde T Bordignon-Luiz
- Organization
- Keywords
- VALIDATION, Grape, ACIDS, EXTRACTS, RED WINES, ANTIOXIDANT CAPACITY, PERFORMANCE LIQUID-CHROMATOGRAPHY, Oxidative stress, Elemental composition, Phenolic compounds, Organic juice
Citation
Please use this url to cite or link to this publication: http://hdl.handle.net/1854/LU-7275317
- MLA
- Toaldo, Isabela Maia, et al. “Bioactive Potential of Vitis Labrusca L. Grape Juices from the Southern Region of Brazil: Phenolic and Elemental Composition and Effect on Lipid Peroxidation in Healthy Subjects.” FOOD CHEMISTRY, vol. 173, 2015, pp. 527–35, doi:10.1016/j.foodchem.2014.09.171.
- APA
- Toaldo, I. M., Cruz, F. A., Alves, T. de L., Santos de Gois, J., Borges, D. L., Cunha, H. P., … Bordignon-Luiz, M. T. (2015). Bioactive potential of Vitis labrusca L. grape juices from the Southern Region of Brazil: phenolic and elemental composition and effect on lipid peroxidation in healthy subjects. FOOD CHEMISTRY, 173, 527–535. https://doi.org/10.1016/j.foodchem.2014.09.171
- Chicago author-date
- Toaldo, Isabela Maia, Fernanda Alves Cruz, Tatiana de Lima Alves, Jefferson Santos de Gois, Daniel LG Borges, Heloisa Pamplona Cunha, Edson Luiz da Silva, and Marilde T Bordignon-Luiz. 2015. “Bioactive Potential of Vitis Labrusca L. Grape Juices from the Southern Region of Brazil: Phenolic and Elemental Composition and Effect on Lipid Peroxidation in Healthy Subjects.” FOOD CHEMISTRY 173: 527–35. https://doi.org/10.1016/j.foodchem.2014.09.171.
- Chicago author-date (all authors)
- Toaldo, Isabela Maia, Fernanda Alves Cruz, Tatiana de Lima Alves, Jefferson Santos de Gois, Daniel LG Borges, Heloisa Pamplona Cunha, Edson Luiz da Silva, and Marilde T Bordignon-Luiz. 2015. “Bioactive Potential of Vitis Labrusca L. Grape Juices from the Southern Region of Brazil: Phenolic and Elemental Composition and Effect on Lipid Peroxidation in Healthy Subjects.” FOOD CHEMISTRY 173: 527–535. doi:10.1016/j.foodchem.2014.09.171.
- Vancouver
- 1.Toaldo IM, Cruz FA, Alves T de L, Santos de Gois J, Borges DL, Cunha HP, et al. Bioactive potential of Vitis labrusca L. grape juices from the Southern Region of Brazil: phenolic and elemental composition and effect on lipid peroxidation in healthy subjects. FOOD CHEMISTRY. 2015;173:527–35.
- IEEE
- [1]I. M. Toaldo et al., “Bioactive potential of Vitis labrusca L. grape juices from the Southern Region of Brazil: phenolic and elemental composition and effect on lipid peroxidation in healthy subjects,” FOOD CHEMISTRY, vol. 173, pp. 527–535, 2015.
@article{7275317, author = {{Toaldo, Isabela Maia and Cruz, Fernanda Alves and Alves, Tatiana de Lima and Santos de Gois, Jefferson and Borges, Daniel LG and Cunha, Heloisa Pamplona and da Silva, Edson Luiz and Bordignon-Luiz, Marilde T}}, issn = {{0308-8146}}, journal = {{FOOD CHEMISTRY}}, keywords = {{VALIDATION,Grape,ACIDS,EXTRACTS,RED WINES,ANTIOXIDANT CAPACITY,PERFORMANCE LIQUID-CHROMATOGRAPHY,Oxidative stress,Elemental composition,Phenolic compounds,Organic juice}}, language = {{eng}}, pages = {{527--535}}, title = {{Bioactive potential of Vitis labrusca L. grape juices from the Southern Region of Brazil: phenolic and elemental composition and effect on lipid peroxidation in healthy subjects}}, url = {{http://doi.org/10.1016/j.foodchem.2014.09.171}}, volume = {{173}}, year = {{2015}}, }
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