The comparison of the effect of red grape juice and its wine on LDL oxidation in vitro

被引：0
|
作者：
Uydu, H. A. [1 ]
Bilici, M. [1 ]
Rumeli, G. [1 ]
Ataç, D. A. [1 ]
Özen, A. [1 ]
Ekinci, A. [1 ]
Aktas, N. [1 ]
机构：
[1] Fac Sci & Art, Dept Chem, TR-53100 Rize, Turkey
来源：
FEBS JOURNAL | 2006年 / 273卷
关键词：
D O I：
暂无
中图分类号：
Q5 [生物化学]; Q7 [分子生物学];
学科分类号：
071010 ; 081704 ;
摘要：
PP524
引用
收藏
页码：218 / 218
页数：1
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