Nutraceutical properties of a fermented bean powder on human microvascular endothelial cells exposed to oxidized-LDL
| العنوان: | Nutraceutical properties of a fermented bean powder on human microvascular endothelial cells exposed to oxidized-LDL |
|---|---|
| المؤلفون: | M. Gabriele, V. Lubrano, R. Antonucci, E. Moccia, V. Longo, L. Pucci |
| المصدر: | Oxygen Club of California World Congress, Valencia, 24-26 June 2015 info:cnr-pdr/source/autori:M. Gabriele, V. Lubrano, R. Antonucci, E. Moccia, V. Longo, L. Pucci/congresso_nome:Oxygen Club of California World Congress/congresso_luogo:Valencia/congresso_data:24-26 June 2015/anno:2015/pagina_da:/pagina_a:/intervallo_pagine |
| سنة النشر: | 2015 |
| مصطلحات موضوعية: | food and beverages, fermented product, cells, Nutraceutical |
| الوصف: | Nutraceutical properties of a fermented bean powder on human microvascular endothelial cells exposed to oxidized-LDL |
| اللغة: | English |
| URL الوصول: | https://explore.openaire.eu/search/publication?articleId=cnr_________::71ec8d739cb65f9ee62dde3a47a96cba https://publications.cnr.it/doc/332927 |
| رقم الأكسشن: | edsair.cnr...........71ec8d739cb65f9ee62dde3a47a96cba |
| قاعدة البيانات: | OpenAIRE |
| الوصف غير متاح. |