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.authorLukács Andrea Diána
dc.contributor.departmentMezőgazdaságtudományi Karhu
dc.date.accessioned2023-06-22T21:25:40Z
dc.date.available2023-06-22T21:25:40Z
dc.date.issued2023-06
dc.identifier.urihttps://hdl.handle.net/2437/356630
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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