Consumption of red wine polyphenols reduces the susceptibility of low-density lipoproteins to oxidation in vivo. (Q47697606)
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scientific article published in August 1998
| Language | Label | Description | Also known as |
|---|---|---|---|
| English | Consumption of red wine polyphenols reduces the susceptibility of low-density lipoproteins to oxidation in vivo. |
scientific article published in August 1998 |
Statements
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Consumption of red wine polyphenols reduces the susceptibility of low-density lipoproteins to oxidation in vivo. (English)
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Nigdikar SV
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Williams NR
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Griffin BA
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Howard AN
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1 August 1998
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68
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2
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258-265
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Identifiers
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