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Structural Characterization of Polysaccharides from Cabernet Franc, Cabernet Sauvignon and Sauvignon Blanc wines: anti-inflammatory activity in LPS stimulated RAW 264.7 cells
de Lacerda Bezerra, Iglesias, Caillot, Adriana Rute Cordeiro, Palhares, Lais Cristina Gusmão Ferreira, Filho, Arquimedes Paixão Santana, Chavante, Suely Ferreira, Sassaki, Guilherme LanziLanguage:
english
Journal:
Carbohydrate Polymers
DOI:
10.1016/j.carbpol.2017.12.082
Date:
January, 2018
File:
PDF, 797 KB
english, 2018