Works by Pagoulatos, G. N.

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

By:

• Roussou, I.;
• Lambropoulos, I.;
• Pagoulatos, G. N.;
• Roussis, I. G.

Publication type:

Article