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 by Arnold Markovics, László Csige, Erzsébet Szőllősi, Hajnalka Matyi, Andrea Diána Lukács, Nóra Réka Perez, Zsófia Réka Bacsó, László Stündl, Judit Remenyik, Attila Biró

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