Pre-publication history
Red wine consumption increases antioxidant status and decreases oxidative stress in the circulation of both young and old humans
- † Equal contributors
Nutrition Journal 2007, 6:27 doi:10.1186/1475-2891-6-27
Pre-publication versions of this article and reviewers' reports
| Original Submission - Version 1 | Manuscript | 19 Dec 2006 | |
| Reviewer's Report | Ting Sun | 04 Feb 2007 | |
| Resubmission - Version 2 | Manuscript | Author's comment | 13 Jul 2007 |
| Editorial acceptance | 24 Jul 2007 | ||
| Published | 24 Sep 2007 |
