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The in vivo anti-inflammatory potential of Myrciaria glazio..:
Pereira, Mariana T.M.
;
Charret, Thiago S.
;
G-C Lopez, Begona
...
Food Bioscience. 38 (2020) - p. 100777 , 2020
Link:
https://doi.org/10.1016/j.fbio.2020.100777
RT Journal T1
The in vivo anti-inflammatory potential of Myrciaria glazioviana fruits and its chemical profile using mass spectrometry
UL https://suche.suub.uni-bremen.de/peid=cr-10.1016_j.fbio.2020.100777&Exemplar=1&LAN=DE A1 Pereira, Mariana T.M. A1 Charret, Thiago S. A1 G-C Lopez, Begona A1 Carneiro, Mara J. A1 Sawaya, Alexandra C.H.F. A1 Pascoal, Vinicius D.B. A1 Pascoal, Aislan C.R.F. PB Elsevier BV YR 2020 SN 2212-4292 JF Food Bioscience VO 38 SP 100777 LK http://dx.doi.org/https://doi.org/10.1016/j.fbio.2020.100777 DO https://doi.org/10.1016/j.fbio.2020.100777 SF ELIB - SuUB Bremen
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