We found a matchYour institution may have access to this item. Find your institution then sign in to continue.TitleDECREASE OF HEAT SHOCK PROTEIN LEVELS IN HELA TUMOR CELLS BY RED WINE EXTRACTS.AuthorsRoussou, I.; Lambropoulos, I.; Pagoulatos, G. N.; Roussis, I. G.PublicationItalian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti, 2004, Vol 16, Issue 3, p381ISSN1120-1770Publication typeAcademic Journal