Effect of a Red Wine Compound on LPS-induced Inflammatory Processes In Vivo and In Vitro

dc.contributor.department	ÁOK Interdiszciplináris Orvostudományok Doktori iskola
dc.contributor.supervisor	Veres Balázs
dc.contributor.university	Pécsi Tudományegyetem
dc.creator	Tucsek Zsuzsanna
dc.date.accessioned	2017-07-17T08:14:48Z
dc.date.available	2017-07-17T08:14:48Z
dc.date.defended	2011-01-27
dc.date.issued	2011-04-05
dc.identifier.uri	https://pea.lib.pte.hu/handle/pea/16602
dc.language.iso	en
dc.title	Effect of a Red Wine Compound on LPS-induced Inflammatory Processes In Vivo and In Vitro
dc.title.hun	Egy vörösbor komponens hatása az LPS-indukálta gyulladásos folyamatokra in vivo és in vitro
pea.author	;;name,,Tucsek Zsuzsanna;;lastname,,Tucsek;;restofname,,Zsuzsanna;;mtmtid,,10016694;;email,,;;
pea.schooladmin	;;name,,Wenczler Mária;;lastname,,Wenczler;;restofname,,Mária;;email,,;;
pea.themeleader	;;name,,Veres Balázs;;lastname,,Veres;;restofname,,Balázs;;

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