Please use this identifier to cite or link to this item: http://hdl.handle.net/20.500.12779/6757
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dc.contributor.authorChedea, Veronica Sandaen_us
dc.contributor.authorVicaş, Simona Ioanaen_us
dc.contributor.authorSticozzi, Claudiaen_us
dc.contributor.authorPessina, Federicaen_us
dc.contributor.authorFrosini, Mariaen_us
dc.contributor.authorMaioli, Emanuelaen_us
dc.contributor.authorValacchi, Giuseppeen_us
dc.date.accessioned2021-03-30T16:05:41Z-
dc.date.available2021-03-30T16:05:41Z-
dc.date.issued2017-
dc.identifier.issn2042-6496en_US
dc.identifier.urihttp://hdl.handle.net/20.500.12779/6757-
dc.description129066en_US
dc.language.isoenen_US
dc.relationNoneen_US
dc.relation.ispartofFOOD & FUNCTIONen_US
dc.subjectFood Scienceen_US
dc.titleResveratrol: from diet to topical usageen_US
dc.typeArticleen_US
dc.identifier.doi10.1039/c7fo01086aen_US
dc.identifier.pmid29034918en_US
dc.identifier.scopus2-s2.0-85034040832en_US
dc.identifier.isiWOS:000415578600005en_US
dc.identifier.urlhttp://www.rsc.org/Publishing/Journals/FO/about.aspen_US
dc.relation.volume8en_US
dc.relation.issue11en_US
dc.description.firstpage3879en_US
dc.description.lastpage3892en_US
dc.description.thirdmissionNot applicableen_US
item.cerifentitytypePublications-
item.grantfulltextnone-
item.languageiso639-1en-
item.openairecristypehttp://purl.org/coar/resource_type/c_18cf-
item.openairetypeArticle-
item.fulltextNo Fulltext-
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