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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

(2015) FOOD CHEMISTRY. 173. p.527-535
Author
Organization
Keywords
VALIDATION, Grape, ACIDS, EXTRACTS, RED WINES, ANTIOXIDANT CAPACITY, PERFORMANCE LIQUID-CHROMATOGRAPHY, Oxidative stress, Elemental composition, Phenolic compounds, Organic juice

Citation

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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.
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.
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.
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.
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://dx.doi.org/10.1016/j.foodchem.2014.09.171},
  volume       = {173},
  year         = {2015},
}

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