Cite
HARVARD Citation
Huang, W. et al. (2017). Quercetin, Hyperin, and Chlorogenic Acid Improve Endothelial Function by Antioxidant, Antiinflammatory, and ACE Inhibitory Effects. Journal of food science. 82 (5), pp. 1239-1246. [Online].
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Huang, W. et al. (2017). Quercetin, Hyperin, and Chlorogenic Acid Improve Endothelial Function by Antioxidant, Antiinflammatory, and ACE Inhibitory Effects. Journal of food science. 82 (5), pp. 1239-1246. [Online].