Do anthocyanins in purple tomatoes reduce the risk of cardiovascular disease?
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Achterfeldt, S., Traka, M., Martin, C., Vauzour, D. and Kroon, P. A. (2015) Do anthocyanins in purple tomatoes reduce the risk of cardiovascular disease? Proceedings of the Nutrition Society, 74 (OCE1). E85. ISSN 0029-6651
Full text not available from this repository. (Request a copy)Item Type: | Article |
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Additional Information: | Issue for the Summer Meeting, 14–17 July 2014, Carbohydrates in health: friends or foes |
Uncontrolled Keywords: | sdg 3 - good health and well-being ,/dk/atira/pure/sustainabledevelopmentgoals/good_health_and_well_being |
Faculty \ School: | Faculty of Medicine and Health Sciences > Norwich Medical School Faculty of Science > School of Biological Sciences |
Depositing User: | Pure Connector |
Date Deposited: | 14 Oct 2015 17:00 |
Last Modified: | 01 Oct 2021 02:38 |
URI: | https://ueaeprints.uea.ac.uk/id/eprint/54705 |
DOI: | 10.1017/S0029665115001007 |
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