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