Influence of the Addition of Grape Seed Procyanidins to Port Wines in the Resulting Reactivity with Human Salivary Proteins

AuthID
 P-000-CRF
4
Author(s)
Pinto, R
·
Ruao, P
·
Document Type
Article
Year published
2004
Published
in FOOD CHEMISTRY, ISSN: 0308-8146
Volume: 84, Issue: 2, Pages: 195-200 (6)
Indexing
Wos®
Scopus®
Crossref®34
Google Scholar®
Publication Identifiers
Scopus: 2-s2.0-0142186149
Wos: WOS:000186587200005
Source Identifiers
ISSN: 0308-8146
Export Publication Metadata
Marked List
 Add to Marked List
Info
At this moment we don't have any links to full text documens.

A place for researchers and their institutions

Useful Links

Get Help

© 2024 CRACS & Inesc TEC - All Rights Reserved Privacy Policy | Terms of Service