Enzyme-assisted release of phenolic antioxidants from wine and juice press residues and their effect on human LDL oxidation in vitro

    Research output: Chapter in Book/Report/Conference proceedingBook chapterResearchpeer-review

    Original languageEnglish
    Title of host publicationBiologically-active phytochemicals in food : analysis, metabolism, bioavailability and function
    EditorsW. Phannhauser, G.R. Fenwick, S. Khokhar
    Place of PublicationCambridge UK
    PublisherRoyal Society of Chemistry
    Publication date2001
    Pages300-302
    Publication statusPublished - 2001

    Cite this

    Meyer, A. B. S., & Landbo, A-K. R. (2001). Enzyme-assisted release of phenolic antioxidants from wine and juice press residues and their effect on human LDL oxidation in vitro. In W. Phannhauser, G. R. Fenwick, & S. Khokhar (Eds.), Biologically-active phytochemicals in food : analysis, metabolism, bioavailability and function (pp. 300-302). Royal Society of Chemistry.