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The effects of consumption of organic and nonorganic red wine on low-density lipoprotein oxidation and antioxidant capacity in humans

Food ChemistryNutritionBiochemistryMedicineNonorganic Red WineWine PerceptionLipid PeroxidationLow-density Lipoprotein OxidationMetabolismPharmacologyAntioxidant CapacityPolyphenolicsOxidative StressHealth Sciences