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.

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