Cite
HARVARD Citation
Zhou, W. et al. (2020). Combination use of tolfenamic acid with curcumin improves anti‐inflammatory activity and reduces toxicity in mice. Journal of food biochemistry. 44 (6), p. n/a. [Online].
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Zhou, W. et al. (2020). Combination use of tolfenamic acid with curcumin improves anti‐inflammatory activity and reduces toxicity in mice. Journal of food biochemistry. 44 (6), p. n/a. [Online].