Cite
HARVARD Citation
Choi, M. et al. (2016). Phenolic acids and quercetin from Korean black raspberry seed protected against acetaminophen-induced oxidative stress in mice. Journal of functional foods. pp. 404-416. [Online].
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Choi, M. et al. (2016). Phenolic acids and quercetin from Korean black raspberry seed protected against acetaminophen-induced oxidative stress in mice. Journal of functional foods. pp. 404-416. [Online].