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Possible mechanisms for the protective role of antioxidants in wine and plant foods : physiological mechanisms by which flavonoids, phenolics, and other phytochemicals in wine and plant foods prevent or ameliorate some common chronic diseases are discussed

J.E. Kinsella, E. N. Frankel, Bruce German, Joseph Kanner
Food technology

Data up to Jan 2025

Published1993
Citations241
References0
Fields
ChemistryBiologyMedicineFood scienceTraditional medicineBiotechnology

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Possible mechanisms for the protective role of antioxidants in wine and plant foods :… (1993) – Food technology | Metascience Observatory Explorer