TY  - GEN 
AU  - Romero Díez, Rut
AU  - Matos, Melanie
AU  - Bronze, Maria Rosario
AU  - Rodríguez Rojo, Soraya
AU  - Cocero Alonso, María José
AU  - Matias, Ana A.
PY  - 2018
UR  - http://uvadoc.uva.es/handle/10324/31457
AB  - Wine lees (WL), a winery residue produced during fermentation, are a rich source of high value compounds such as polyphenols. Among polyphenols, anthocyanins (AC) are the most abundant compounds found in grapes and residues derived from the...
LA  - spa
TI  - Evaluation of cosmetic activity of optimized anthocyanin extracts from different wine lees
ER  -