Natural Products for the Prevention of Oxidative Stress-Related Diseases: Mechanisms and Strategies
نویسندگان
چکیده
1Department of Food Science and Nutrition, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang University, Hangzhou 310058, China 2Department of Biology, The University of North Carolina at Greensboro, Greensboro, NC 27412, USA 3Institute of Food Science and Technology, National Taiwan University, Taipei 10617, Taiwan 4Division of Nutrition, College of Health, University of Utah, Salt Lake City, UT 84112, USA
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عنوان ژورنال:
دوره 2016 شماره
صفحات -
تاریخ انتشار 2016