Antioxidant effect derived from bioaccessible fractions of fruit beverages against H2O2-induced oxidative stress in Caco-2 cells

  1. Cilla, A.
  2. Laparra, J.M.
  3. Alegria, A.
  4. Barbera, R.
  5. Farre, R.
Aldizkaria:
Food Chemistry

ISSN: 0308-8146

Argitalpen urtea: 2008

Alea: 106

Zenbakia: 3

Orrialdeak: 1180-1187

Mota: Artikulua

DOI: 10.1016/J.FOODCHEM.2007.07.059 GOOGLE SCHOLAR
Datuen iturria: Scopus