Linking the chemistry and physics of food with health and nutrition
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Paper

Red wine: A source of potent ligands for peroxisome proliferator-activated receptor γ

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a
Christian Doppler Laboratory for Receptor Biotechnology, Muthgasse 18, Vienna, Austria
E-mail: alois.jungbauer@boku.ac.at;
Fax: +43 1 3697615 ;
Tel: +43 1 476546226
b
University of Natural Resources and Life Sciences, Department of Biotechnology, Muthgasse 18, Vienna, Austria
c
University of Natural Resources and Life Sciences, Department of Chemistry, Muthgasse 18, Vienna, Austria
Food Funct., 2011,2, 28-38

DOI: 10.1039/C0FO00086H
Received 19 Jul 2010, Accepted 21 Oct 2010
First published online 19 Nov 2010
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