The phenolic fraction of extra virgin olive oil modulates the activation and the inflammatory response of T cells from patients with systemic lupus erythematosus and healthy donors (Englisch)
- Neue Suche nach: Aparicio‐Soto, Marina
- Neue Suche nach: Sánchéz‐Hidalgo, Marina
- Neue Suche nach: Cárdeno, Ana
- Neue Suche nach: Lucena, Jose Manuel
- Neue Suche nach: Gonzáléz‐Escribano, Francisca
- Neue Suche nach: Castillo, Maria Jesus
- Neue Suche nach: Alarcón‐de‐la‐Lastra, Catalina
- Neue Suche nach: Aparicio‐Soto, Marina
- Neue Suche nach: Sánchéz‐Hidalgo, Marina
- Neue Suche nach: Cárdeno, Ana
- Neue Suche nach: Lucena, Jose Manuel
- Neue Suche nach: Gonzáléz‐Escribano, Francisca
- Neue Suche nach: Castillo, Maria Jesus
- Neue Suche nach: Alarcón‐de‐la‐Lastra, Catalina
In:
Molecular Nutrition & Food Research
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61
, 8
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2017
- Aufsatz (Zeitschrift) / Elektronische Ressource
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Titel:The phenolic fraction of extra virgin olive oil modulates the activation and the inflammatory response of T cells from patients with systemic lupus erythematosus and healthy donors
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Beteiligte:Aparicio‐Soto, Marina ( Autor:in ) / Sánchéz‐Hidalgo, Marina ( Autor:in ) / Cárdeno, Ana ( Autor:in ) / Lucena, Jose Manuel ( Autor:in ) / Gonzáléz‐Escribano, Francisca ( Autor:in ) / Castillo, Maria Jesus ( Autor:in ) / Alarcón‐de‐la‐Lastra, Catalina ( Autor:in )
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Erschienen in:
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Verlag:
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Erscheinungsdatum:01.08.2017
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Format / Umfang:9 pages
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ISSN:
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DOI:
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Medientyp:Aufsatz (Zeitschrift)
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Format:Elektronische Ressource
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Sprache:Englisch
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Schlagwörter:
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Datenquelle:
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