| 000 | 01343 a2200421 4500 | ||
|---|---|---|---|
| 005 | 20250513235454.0 | ||
| 264 | 0 | _c20010726 | |
| 008 | 200107s 0 0 eng d | ||
| 022 | _a0891-5849 | ||
| 024 | 7 |
_a10.1016/s0891-5849(01)00504-4 _2doi |
|
| 040 |
_aNLM _beng _cNLM |
||
| 100 | 1 | _aNatella, F | |
| 245 | 0 | 0 |
_aRed wine mitigates the postprandial increase of LDL susceptibility to oxidation. _h[electronic resource] |
| 260 |
_bFree radical biology & medicine _cMay 2001 |
||
| 300 |
_a1036-44 p. _bdigital |
||
| 500 | _aPublication Type: Journal Article | ||
| 650 | 0 | 4 | _aAdult |
| 650 | 0 | 4 |
_aCoronary Disease _xblood |
| 650 | 0 | 4 |
_aDietary Fats _xadministration & dosage |
| 650 | 0 | 4 |
_aEating _xphysiology |
| 650 | 0 | 4 |
_aFree Radicals _xblood |
| 650 | 0 | 4 | _aHumans |
| 650 | 0 | 4 | _aIn Vitro Techniques |
| 650 | 0 | 4 | _aKinetics |
| 650 | 0 | 4 |
_aLipid Peroxides _xblood |
| 650 | 0 | 4 |
_aLipoproteins, LDL _xblood |
| 650 | 0 | 4 | _aMale |
| 650 | 0 | 4 | _aOxidation-Reduction |
| 650 | 0 | 4 | _aOxidative Stress |
| 650 | 0 | 4 |
_aVitamin E _xblood |
| 650 | 0 | 4 | _aWine |
| 700 | 1 | _aGhiselli, A | |
| 700 | 1 | _aGuidi, A | |
| 700 | 1 | _aUrsini, F | |
| 700 | 1 | _aScaccini, C | |
| 773 | 0 |
_tFree radical biology & medicine _gvol. 30 _gno. 9 _gp. 1036-44 |
|
| 856 | 4 | 0 |
_uhttps://doi.org/10.1016/s0891-5849(01)00504-4 _zAvailable from publisher's website |
| 999 |
_c11250957 _d11250957 |
||