Phenolic compounds in red wine digestedin vitroin the presence of iron and other dietary factors
Author:
Publisher
Informa UK Limited
Subject
Food Science
Link
http://www.tandfonline.com/doi/pdf/10.1080/09637480500105214
Reference39 articles.
1. Interactions between Flavonoids and Proteins: Effect on the Total Antioxidant Capacity
2. The effect of red and white wines on nonheme-iron absorption in humans
3. Potent inhibitory action of red wine polyphenols on human breast cancer cells
4. Inhibition of oxidation of human low-density lipoprotein by phenolic substances in red wine
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