Review: Research progress on the effect of red wine components on nervous system

XU Jianan; HUANGFU Jie; XUE Jie; JIANG Wei; LUAN Chunguang; WANG Deliang

doi:10.13995/j.cnki.11-1802/ts.021407

XU Jianan, HUANGFU Jie, XUE Jie, JIANG Wei, LUAN Chunguang, WANG Deliang

Food and Fermentation Industries ›› 2019, Vol. 45 ›› Issue (23) : 276-281.

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Food and Fermentation Industries ›› 2019, Vol. 45 ›› Issue (23) : 276-281. DOI: 10.13995/j.cnki.11-1802/ts.021407

Review: Research progress on the effect of red wine components on nervous system

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2019, 45(23): 276-281 https://doi.org/10.13995/j.cnki.11-1802/ts.021407

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Received	Published
2019-06-19	2019-12-15
Issue Date
2020-02-11

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