DECREASE OF HEAT SHOCK PROTEIN LEVELS IN HELA TUMOR CELLS BY RED WINE EXTRACTS.
- Published in:
- Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti, 2004, v. 16, n. 3, p. 381
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- Publication type:
- Article
Works by Lambropoulos, I.
Results: 2
1
2
Casein and Cheese Peptide Degradation by Enterococcus durans FC12 Isolated from Feta Cheese.
- Published in:
- Food Biotechnology, 2005, v. 19, n. 2, p. 161, doi. 10.1081/FBT-200063468
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- Publication type:
- Article