Effect of complex polyphenols and tannins from red wine (WCPT) on chemically induced oxidative DNA damage in the rat.

MLA

Casalini, C., et al. “Effect of Complex Polyphenols and Tannins from Red Wine (WCPT) on Chemically Induced Oxidative DNA Damage in the Rat.” European Journal of Nutrition, vol. 38, no. 4, Aug. 1999, p. 190. EBSCOhost, https://doi.org/10.1007/s003940050061.

APA

Casalini, C., Lodovici, M., Briani, C., Paganelli, G., Remy, S., Cheynier, V., & Dolara, P. (1999). Effect of complex polyphenols and tannins from red wine (WCPT) on chemically induced oxidative DNA damage in the rat. European Journal of Nutrition, 38(4), 190. https://doi.org/10.1007/s003940050061

Chicago

Casalini, C., M. Lodovici, C. Briani, G. Paganelli, S. Remy, V. Cheynier, and P. Dolara. 1999. “Effect of Complex Polyphenols and Tannins from Red Wine (WCPT) on Chemically Induced Oxidative DNA Damage in the Rat.” European Journal of Nutrition 38 (4): 190. doi:10.1007/s003940050061.