Cite
HARVARD Citation
Roehrs, M. et al. (2017). Annatto carotenoids attenuate oxidative stress and inflammatory response after high-calorie meal in healthy subjects. Food research international. pp. 771-779. [Online].
This is an interim version of our Electronic Legal Deposit Catalogue-eJournals and eBooks while we continue to recover from a cyber-attack.
Roehrs, M. et al. (2017). Annatto carotenoids attenuate oxidative stress and inflammatory response after high-calorie meal in healthy subjects. Food research international. pp. 771-779. [Online].