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The Scientific World Journal
Volume 2012, Article ID 790486, 9 pages
http://dx.doi.org/10.1100/2012/790486
Research Article

Supercritical Extraction from Vinification Residues: Fatty Acids, α-Tocopherol, and Phenolic Compounds in the Oil Seeds from Different Varieties of Grape

1Laboratório de Óleos Essenciais e Extratos Vegetais, Instituto de Biotecnologia, Universidade de Caxias do Sul, Rua Francisco Getúlio Vargas 1130, Petrópolis, 95070-560 Caxias do Sul, RS, Brazil
2Programa de Pós-Graduação em Botânica, Universidade Federal do Rio Grande do Sul, 91501-970 Porto Alegre, RS, Brazil
3Departamento de Botânica, Instituto de Biociências-UFRGS, Avenue Bento Gonçalves 9500, Bloco IV, Prédio 43433, 91501-970 Porto Alegre, RS, Brazil

Received 31 October 2011; Accepted 2 January 2012

Academic Editor: Rouf M. Mian

Copyright © 2012 F. Agostini 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

F. Agostini, R. A. Bertussi, G. Agostini, A. C. Atti dos Santos, M. Rossato, and R. Vanderlinde, “Supercritical Extraction from Vinification Residues: Fatty Acids, α-Tocopherol, and Phenolic Compounds in the Oil Seeds from Different Varieties of Grape,” The Scientific World Journal, vol. 2012, Article ID 790486, 9 pages, 2012. https://doi.org/10.1100/2012/790486.