Ascorbic acid improves the antioxidant activity of European grape juices by improving the juices' ability to inhibit lipid peroxidation of human LDL in vitro
- 20 October 2001
- journal article
- Published by Oxford University Press (OUP) in International Journal of Food Science & Technology
- Vol. 36 (7) , 727-735
- https://doi.org/10.1046/j.1365-2621.2001.00515.x
Abstract
No abstract availableThis publication has 33 references indexed in Scilit:
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