00927naa a2200277 a 450000100080000000500110000800800410001902400320006010000200009224501670011226000090027965000170028865000230030565300250032865300210035365300150037465300230038970000290041270000340044170000230047570000200049870000220051870000200054070000170056077300720057720998782018-12-19       2018    bl uuuu     u00u1 u    #d7 adoi:10.1111/ijfs.138832DOI1 aMAZZA, K. E. L.  aSyrah grape skin valorisation using ultrasound-assisted extractionbPhenolic compounds recovery, antioxidant capacity and phenolic profile.h[electronic resource]  c2018  aAnthocyanins  aPhenolic compounds  aAntioxidant capacity  aSyrah grape skin  aUltrasound  aWinery by products1 aSANTIAGO, M. C. P. de A.1 aNASCIMENTO, L. da S. de M. do1 aGODOY, R. L. de O.1 aSOUZA, E. F. de1 aBRIGIDA, A. I. S.1 aBORGUINI, R. G.1 aTONON, R. V.  tInternational Journal of Food Science and Technology, p. 1-10, 2018