Protective ability of phenolics from white grape vinification by-products against structural damage of bovine serum albumin induced by glycation
- 1 August 2014
- journal article
- Published by Elsevier BV in Food Chemistry
- Vol. 156, 220-226
- https://doi.org/10.1016/j.foodchem.2014.01.104
Abstract
No abstract availableKeywords
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