HIGHLIGHTS
- who: Di Lorenzo Chiara and collaborators from the of Pharmacological and Biomolecular Sciences, Universitu00e0degli Studi Milano, via Balzaretti, Milan, Italy have published the article: Winemaking by-products as a sustainable source of antioxidant and functional compounds, in the Journal: (JOURNAL)
- what: The aim of this study was the application of in vitro methods for the characterization of the phenolic fraction of winemaking by-products from different red grape varieties and in parallel the evaluation of their antioxidant activity. In this study, Barbera grape skins showed an unexpected content of anthocyanins; in the previous studies Barbera . . .
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