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P03-058-23 Whole Sorghum BRS305 Flour Improves Antioxidant ..:
Martino, Hercia
;
Lucio, Haira
;
Martinez, Oscar
...
Current Developments in Nutrition. 7 (2023) - p. 100569 , 2023
Link:
https://doi.org/10.1016/j.cdnut.2023.100569
RT Journal T1
P03-058-23 Whole Sorghum BRS305 Flour Improves Antioxidant Response in Brain and Adipose Tissue of Wistar Rats Fed With High-Fat High Fructose Diet
UL https://suche.suub.uni-bremen.de/peid=cr-10.1016_j.cdnut.2023.100569&Exemplar=1&LAN=DE A1 Martino, Hercia A1 Lucio, Haira A1 Martinez, Oscar A1 Grancieri, Mariana A1 Toledo, Renata A1 Costa, Neuza A1 Queiroz, Valeria A1 Silva, Barbara PB Elsevier BV YR 2023 SN 2475-2991 JF Current Developments in Nutrition VO 7 SP 100569 LK http://dx.doi.org/https://doi.org/10.1016/j.cdnut.2023.100569 DO https://doi.org/10.1016/j.cdnut.2023.100569 SF ELIB - SuUB Bremen
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