Cite
HARVARD Citation
Liu, Y. et al. (2021). Synergistic effect of docosahexaenoic acid or conjugated linoleic acid with caffeic acid on ameliorating oxidative stress of HepG2 cells. Journal of food science. 86 (7), pp. 3240-3251. [Online].
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Liu, Y. et al. (2021). Synergistic effect of docosahexaenoic acid or conjugated linoleic acid with caffeic acid on ameliorating oxidative stress of HepG2 cells. Journal of food science. 86 (7), pp. 3240-3251. [Online].