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
- Author
- KINSELLA, J. E1 ; FRANKEL, E; GERMAN, B; KANNER, J
[1] Univ. California, coll. agricultural environmental sci., Davis CA 95616, United States - Source
Food technology (Chicago). 1993, Vol 47, Num 4, pp 85-89 ; ref : 28 ref
- CODEN
- FOTEAO
- ISSN
- 0015-6639
- Scientific domain
- Food science technology
- Publisher
- Institute of Food Technologists, Chicago, IL
- Publication country
- United States
- Document type
- Article
- Language
- English
- Keyword (fr)
- Antioxygène Maladie Mécanisme réaction Plante Produit alimentaire Protection Vin
- Keyword (en)
- Antioxygen Disease Reaction mechanism Plant Foodstuff Protection Wine
- Keyword (es)
- Antioxígeno Enfermedad Mecanismo reacción Planta Producto alimenticio Protección Vino
- Classification
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35B Food industries / 002A35B16 Research and development. New food products, dietetic foods and beverages
- Discipline
- Agrifood industries
- Origin
- Inist-CNRS
- Database
- PASCAL
- INIST identifier
- 3770646
Sauf mention contraire ci-dessus, le contenu de cette notice bibliographique peut être utilisé dans le cadre d’une licence CC BY 4.0 Inist-CNRS / Unless otherwise stated above, the content of this bibliographic record may be used under a CC BY 4.0 licence by Inist-CNRS / A menos que se haya señalado antes, el contenido de este registro bibliográfico puede ser utilizado al amparo de una licencia CC BY 4.0 Inist-CNRS
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