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Composition of flavonoid phenolic polymers isolated from red wine during maceration and significance of flavan-3-ols in foods pertaining to biological activity /

Thesis (M.S.)--Oregon State University, 2007. / Printout. Includes bibliographical references (leaves 162-183). Also available on the World Wide Web.

Identiferoai:union.ndltd.org:OCLC/oai:xtcat.oclc.org:OCLCNo/124095769
Date January 1900
CreatorsAron, Patricia M.
Source SetsOCLC
LanguageEnglish
Detected LanguageEnglish
SourceConnect to this title online.

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