Ingestion of red wine significantly increases plasma phenolic acid concentrations but does not acutely affect ex vivo lipoprotein oxidizability (Q73317485)
scientific article published on 01 January 2000
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Current Data About Ingestion of red wine significantly increases plasma phenolic acid concentrations but does not acutely affect ex vivo lipoprotein oxidizability
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(P1932) L J Beilin
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(P1476) "Ingestion of red wine significantly increases plasma phenolic acid concentrations but does not acutely affect ex vivo lipoprotein oxidizability" (language: en)
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(P2093) R A Caccetta
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K D Croft
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I B Puddey
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description scientific article published on 01 January 2000

External Links
(P356) 10.1093/AJCN/71.1.67
(P698) 10617948