Chemical characterization of commercial dietary ingredients from Vitis vinifera L.
Author:
Publisher
Elsevier BV
Subject
Spectroscopy,Environmental Chemistry,Biochemistry,Analytical Chemistry
Reference30 articles.
1. Inhibition of oxidation of human low-density lipoprotein by phenolic substances in red wine
2. The red wine phenolics trans-resveratrol and quercetin block human platelet aggregation and eicosanoid synthesis: Implications for protection against coronary heart disease
3. Comparative study of radical scavenger and antioxidant properties of phenolic compounds from Vitis vinifera cell cultures using in vitro tests
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