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Chemical Characterization of an Encapsulated Red Wine Powder and Its Effects on Neuronal Cells

Diego Rocha-Parra1,2,3, Jorge Chirife4, Clara Zamora5,6

  • 1Faculty of Engineering and Agricultural Sciences, Pontifical Catholic University of Argentina, Buenos Aires C1107AAZ, Argentina. diegofer2484@gmail.com.

Molecules (Basel, Switzerland)
|April 13, 2018
PubMed

Keywords:
HPLC-MS-QTOFantioxidantcell cultureencapsulationneuronalpolyphenolwine

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