A polyphenol-enriched cocoa extract reduces free radicals produced by mycotoxins

  1. Corcuera, L.A.
  2. Amézqueta, S.
  3. Arbillaga, L.
  4. Vettorazzi, A.
  5. Touriño, S.
  6. Torres, J.L.
  7. López de Cerain, A.
Journal:
Food and Chemical Toxicology

ISSN: 0278-6915,  1873-6351

Year of publication: 2012

Volume: 50

Issue: 3-4

Pages: 989-995

Type: Article

DOI: 10.1016/J.FCT.2011.11.052 GOOGLE SCHOLAR
Data source: Scopus