Cite
HARVARD Citation
Lis, B. et al. (2019). Dandelion (Taraxacum officinale L.) root components exhibit anti-oxidative and antiplatelet action in an in vitro study. Journal of functional foods. pp. 16-24. [Online].
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Lis, B. et al. (2019). Dandelion (Taraxacum officinale L.) root components exhibit anti-oxidative and antiplatelet action in an in vitro study. Journal of functional foods. pp. 16-24. [Online].