Antioxidant effect derived from bioaccessible fractions of...

Food Chemistry 2008 Vol. 106; Iss. 3

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

Antonio Cilla, Jose M. Laparra, Amparo Alegria, Reyes Barbera, Rosaura Farre
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Volume:
106
Year:
2008
Language:
english
Pages:
8
DOI:
10.1016/j.foodchem.2007.07.059
File:
PDF, 188 KB
english, 2008
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