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 Roussis, I. G.
Results: 4
1
2
Research Note: Total Free Sulphydryls of Several White and Red Wines.
- Published in:
- South African Journal of Enology & Viticulture, 2014, v. 35, n. 1, p. 125
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- Publication type:
- Article
3
Protection of Aroma Volatiles in a Red Wine with Low Sulphur Dioxide by a Mixture of Glutathione, Caffeic Acid and Gallic Acid.
- Published in:
- South African Journal of Enology & Viticulture, 2013, v. 34, n. 2, p. 262
- By:
- Publication type:
- Article
4
Decrease of Wine Volatile Aroma Esters by Oxidation.
- Published in:
- South African Journal of Enology & Viticulture, 2013, v. 34, n. 2, p. 241
- By:
- Publication type:
- Article