Enzyme-assisted release of phenolic antioxidants from wine and juice press residues and their effect on human LDL oxidation in vitro

被引：0
|
作者：
Meyer, AS [1 ]
Landbo, AK [1 ]
机构：
[1] Tech Univ Denmark, BioCentrum DTU, Food Biotechnol & Engn Grp, DK-2800 Lyngby, Denmark
来源：
BIOLOGICALLY-ACTIVE PHYTOCHEMICALS IN FOOD | 2001年 / 269期
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D O I：
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中图分类号：
O69 [应用化学];
学科分类号：
081704 ;
摘要：
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页码：300 / 302
页数：3
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