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Pedraza-Chaverrí J, Gil-Ortiz M, Albarrán G, et al. Garlic's ability to prevent in vitro Cu2+-induced lipoprotein oxidation in human serum is preserved in heated garlic: effect unrelated to Cu2+-chelation. Nutr J. 2004;3:10doi: 10.1186/1475-2891-3-10.
Pedraza-Chaverrí, J., Gil-Ortiz, M., Albarrán, G., Barbachano-Esparza, L., Menjívar, M., & Medina-Campos, O. N. (2004). Garlic's ability to prevent in vitro Cu2+-induced lipoprotein oxidation in human serum is preserved in heated garlic: effect unrelated to Cu2+-chelation. Nutrition journal, 310. https://doi.org/10.1186/1475-2891-3-10
Pedraza-Chaverrí, José, et al. "Garlic's ability to prevent in vitro Cu2+-induced lipoprotein oxidation in human serum is preserved in heated garlic: effect unrelated to Cu2+-chelation." Nutrition journal vol. 3 (2004): 10. doi: https://doi.org/10.1186/1475-2891-3-10
Pedraza-Chaverrí J, Gil-Ortiz M, Albarrán G, Barbachano-Esparza L, Menjívar M, Medina-Campos ON. Garlic's ability to prevent in vitro Cu2+-induced lipoprotein oxidation in human serum is preserved in heated garlic: effect unrelated to Cu2+-chelation. Nutr J. 2004 Sep 01;3:10. doi: 10.1186/1475-2891-3-10. PMID: 15341661; PMCID: PMC519022.
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