Cite
HARVARD Citation
Wan, Y. et al. (2019). Molecular mechanism underlying the ability of caffeic acid to decrease uric acid levels in hyperuricemia rats. Journal of functional foods. pp. 150-156. [Online].
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Wan, Y. et al. (2019). Molecular mechanism underlying the ability of caffeic acid to decrease uric acid levels in hyperuricemia rats. Journal of functional foods. pp. 150-156. [Online].