Proteomic analysis of Saccharomyces cerevisiae to study the effects of red wine polyphenols on oxidative stress
Lingua, Mariana S., Neme Tauil, Ricardo M., Batthyány, Carlos, Wunderlin, Daniel A., Baroni, María V.Language:
english
Journal:
Journal of Food Science and Technology
DOI:
10.1007/s13197-019-03883-7
Date:
June, 2019
File:
PDF, 692 KB
english, 2019