| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10539748 | Food Chemistry | 2012 | 9 Pages |
Abstract
⺠Acetone (50%) extracts from wine residue had highest antioxidant activities. ⺠Methanol (50%) extracts resulted in maximum antimicrobial activity. ⺠PN extracts were more effective than PM against Staphylococcus aureus and Candida albicans. ⺠Antimicrobial of wine waste extracts appears to be unrelated to phenolics content.
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Authors
Vern Jou Cheng, Alaa El-Din A. Bekhit, Michelle McConnell, Sonya Mros, Jenny Zhao,