Cite
HARVARD Citation
Niki, E. (2016). Antioxidant capacity of foods for scavenging reactive oxidants and inhibition of plasma lipid oxidation induced by multiple oxidants. Food & function. 7 (5), pp. 2156-2168. [Online].
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Niki, E. (2016). Antioxidant capacity of foods for scavenging reactive oxidants and inhibition of plasma lipid oxidation induced by multiple oxidants. Food & function. 7 (5), pp. 2156-2168. [Online].