Effects of red wine intake on human salivary antiradical capacity and total polyphenol content

标题
Effects of red wine intake on human salivary antiradical capacity and total polyphenol content
作者
关键词
-
出版物
FOOD AND CHEMICAL TOXICOLOGY
Volume 58, Issue -, Pages 289-294
出版商
Elsevier BV
发表日期
2013-05-01
DOI
10.1016/j.fct.2013.04.047

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