Inhibition of Induced DNA Oxidative Damage by Beers: Correlation with the Content of Polyphenols and Melanoidins-Reference-Cited by-同舟云学术

Inhibition of Induced DNA Oxidative Damage by Beers: Correlation with the Content of Polyphenols and Melanoidins

Published:2005-03-29 Issue:9 Volume:53 Page:3637-3642
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Rivero Dolores¹,Pérez-Magariño Silvia¹,González-Sanjosé M. Luisa¹,Valls-Belles Victoria¹,Codoñer Pilar¹,Muñiz Pilar¹

Affiliation:

1. Departmento de Biotecnología y Ciencia de los Alimentos, Facultad de Ciencias, Universidad de Burgos, 09001 Burgos, and Departamento de Pediatría, Ginecología y Obstetricia, Facultad de Medicina, Universidad de Valencia, 46010 Valencia, Spain

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf048146v

Reference60 articles.

1. Antioxidants: an integrative approach

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