A phenolic extract from grape by-products and its main hydroxybenzoic acids protect Caco-2 cells against pro-oxidant induced toxicity

  1. Wang, S.
  2. Mateos, R.
  3. Goya, L.
  4. Amigo-Benavent, M.
  5. Sarriá, B.
  6. Bravo, L.
Zeitschrift:
Food and Chemical Toxicology

ISSN: 1873-6351,  0278-6915

Datum der Publikation: 2016

Ausgabe: 88

Seiten: 65-74

Art: Artikel

DOI: 10.1016/J.FCT.2015.12.005 GOOGLE SCHOLAR
Datenquelle: Scopus