HPLC Analysis of Polyphenols Derived from Hungarian Aszú from Tokaj Wine Region and Its Effect on Inflammation in an In Vitro Model System of Endothelial Cells

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dc.contributor.authorMatyi Hajnalka
dc.contributor.authorMarkovics Arnold
dc.contributor.authorCsige László
dc.contributor.authorSzőllősi Erzsébet
dc.contributor.authorMatyi Hajnalka
dc.contributor.authorLukács Andrea Diána
dc.contributor.authorPerez Nóra Réka
dc.contributor.authorBacsó Zsófia Réka
dc.contributor.authorStündl László
dc.contributor.authorRemenyik Judit
dc.contributor.authorBiró Attila
dc.contributor.departmentMezőgazdaságtudományi Karhu
dc.date.accessioned2023-06-22T21:19:50Z
dc.date.available2023-06-22T21:19:50Z
dc.date.issued2023-06
dc.identifier.urihttps://hdl.handle.net/2437/356586
dc.titleHPLC Analysis of Polyphenols Derived from Hungarian Aszú from Tokaj Wine Region and Its Effect on Inflammation in an In Vitro Model System of Endothelial Cells
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