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

Matyi HajnalkaMarkovics ArnoldCsige LászlóSzőllősi ErzsébetMatyi HajnalkaLukács Andrea DiánaPerez Nóra RékaBacsó Zsófia RékaStündl LászlóRemenyik JuditBiró Attila2023-06-222023-06-222023-06https://hdl.handle.net/2437/356586HPLC 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