Cite
HARVARD Citation
Tsoi, B. et al. (2015). Comparing antioxidant capacity of purine alkaloids: A new, efficient trio for screening and discovering potential antioxidants in vitro and in vivo. Food chemistry. pp. 411-419. [Online].
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Tsoi, B. et al. (2015). Comparing antioxidant capacity of purine alkaloids: A new, efficient trio for screening and discovering potential antioxidants in vitro and in vivo. Food chemistry. pp. 411-419. [Online].