Food and Nutrition Sciences
Vol.4 No.12(2013), Paper ID 40060, 12
pages
DOI:10.4236/fns.2013.412155
Antioxidants from Syrah Grapes (Vitis vinifera L. cv. Syrah). Extraction Process through Optimization by Response Surface Methodology
Youssef El Hajj, Espérance Debs, Catherine Nguyen, Richard G. Maroun, Nicolas Louka
Unité Technologies et Valorisation Alimentaire, Centre d’Analyses et de Recherche, Faculté des Sciences, Université Saint-Joseph de Beyrouth, Beirut, Lebanon; INSERM, U928, Technological Advances for Genomics and Clinics Laboratory, Marseille, France
Department of Biology, Faculty of Sciences, University of Balamand, Tripoli, Lebanon.
NSERM, U928, Technological Advances for Genomics and Clinics Laboratory, Marseille, France
Unité Technologies et Valorisation Alimentaire, Centre d’Analyses et de Recherche, Faculté des Sciences, Université Saint-Joseph de Beyrouth, Beirut, Lebanon
Unité Technologies et Valorisation Alimentaire, Centre d’Analyses et de Recherche, Faculté des Sciences, Université Saint-Joseph de Beyrouth, Beirut, Lebanon
Copyright © 2013 Youssef El Hajj, Espérance Debs, Catherine Nguyen, Richard G. Maroun, Nicolas Louka et al. This is
an open access article distributed under the Creative Commons Attribution
License, which permits unrestricted use, distribution, and reproduction in any
medium, provided the original work is properly cited.
How to Cite this Article
Y. Hajj, E. Debs, C. Nguyen, R. Maroun and N. Louka, "Antioxidants from Syrah Grapes (
Vitis vinifera L.
cv.
Syrah). Extraction Process through Optimization by Response Surface Methodology,"
Food and Nutrition Sciences, Vol. 4 No. 12, 2013, pp. 1209-1220. doi:
10.4236/fns.2013.412155.