Storniolo, C. E., Sacanella, I., Mitjavila Cors, M. T., Lamuela Raventós, R. M., & Moreno Aznárez, J. J. (2019). Bioactive compounds of cooked tomato sauce modulate oxidative stress and arachidonic acid cascade induced by oxidized LDL in macrophage cultures.
Citación estilo ChicagoStorniolo, Carolina Emilia, Ignasi Sacanella, Maria Teresa Mitjavila Cors, Rosa Ma Lamuela Raventós, y Juan José Moreno Aznárez. Bioactive Compounds of Cooked Tomato Sauce Modulate Oxidative Stress and Arachidonic Acid Cascade Induced By Oxidized LDL in Macrophage Cultures. 2019.
Cita MLAStorniolo, Carolina Emilia, et al. Bioactive Compounds of Cooked Tomato Sauce Modulate Oxidative Stress and Arachidonic Acid Cascade Induced By Oxidized LDL in Macrophage Cultures. 2019.