Para acceder a los documentos con el texto completo, por favor, siga el siguiente enlace: http://hdl.handle.net/2117/20618
dc.contributor | Universitat Politècnica de Catalunya. Departament d'Enginyeria Química |
---|---|
dc.contributor | Universitat Politècnica de Catalunya. ENGIBIO - Enginyeria i Biotecnologia |
dc.contributor.author | Espinosa, Cristóbal |
dc.contributor.author | López Jiménez, Jose Angel |
dc.contributor.author | Cabrera, Lorena |
dc.contributor.author | Larque, Elvira |
dc.contributor.author | Almajano Pablos, María Pilar |
dc.contributor.author | Arnao, Marino B. |
dc.contributor.author | Zamora, Salvador |
dc.contributor.author | Pérez Llamas, Francisca |
dc.date | 2012-10-15 |
dc.identifier.citation | Espinosa, C. [et al.]. Protective effect of white tea extract against acute oxidative injury caused by adriamycin in different tissues. "Food chemistry", 15 Octubre 2012, vol. 134, núm. 4, p. 1780-1785. |
dc.identifier.citation | 0308-8146 |
dc.identifier.citation | 10.1016/j.foodchem.2012.03.083 |
dc.identifier.uri | http://hdl.handle.net/2117/20618 |
dc.language.iso | eng |
dc.rights | Attribution-NonCommercial-NoDerivs 3.0 Spain |
dc.rights | info:eu-repo/semantics/openAccess |
dc.rights | http://creativecommons.org/licenses/by-nc-nd/3.0/es/ |
dc.subject | Àrees temàtiques de la UPC::Enginyeria agroalimentària |
dc.subject | Antioxidants |
dc.subject | Te negre |
dc.subject | Antioxidants |
dc.title | Protective effect of white tea extract against acute oxidative injury caused by adriamycin in different tissues |
dc.type | info:eu-repo/semantics/publishedVersion |
dc.type | info:eu-repo/semantics/article |
dc.description.abstract | |
dc.description.abstract |