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.
Revue:
Food and Chemical Toxicology

ISSN: 0278-6915,  1873-6351

Année de publication: 2012

Volumen: 50

Número: 3-4

Pages: 989-995

Type: Article

DOI: 10.1016/J.FCT.2011.11.052 GOOGLE SCHOLAR
La source de données: Scopus