Cocoa procyanidins with different degrees of polymerization possess distinct activities in models of colonic inflammation

出版年份 2015 全文链接

标题

作者

关键词

Cocoa, Procyanidins, Degree of polymerization, Inflammation, Colon, Permeability

出版物

JOURNAL OF NUTRITIONAL BIOCHEMISTRY

Volume 26, Issue 8, Pages 827-831

出版商

Elsevier BV

发表日期

2015-04-06

DOI

10.1016/j.jnutbio.2015.02.007

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