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Romeu M, Rubió L, Sánchez-Martos V, et al. Correction to Virgin Olive Oil Enriched with Its Own Phenolics or Complemented with Thyme Phenols Improves DNA Protection against Oxidation and Antioxidant Enzyme Activity in Hyperlipidemic Subjects. J Agric Food Chem. 2016;64(24):5137doi: 10.1021/acs.jafc.6b02583.
Romeu, M., Rubió, L., Sánchez-Martos, V., Castañer, O., de la Torre, R., Valls, R. M., Ras, R., Pedret, A., Catalán, �. �., López de Las Hazas, M. d. e. l. . C., Motilva, M. J., Fitó, M., Solà, R., & Giralt, M. (2016). Correction to Virgin Olive Oil Enriched with Its Own Phenolics or Complemented with Thyme Phenols Improves DNA Protection against Oxidation and Antioxidant Enzyme Activity in Hyperlipidemic Subjects. Journal of agricultural and food chemistry, 64(24), 5137. https://doi.org/10.1021/acs.jafc.6b02583
Romeu, Marta, et al. "Correction to Virgin Olive Oil Enriched with Its Own Phenolics or Complemented with Thyme Phenols Improves DNA Protection against Oxidation and Antioxidant Enzyme Activity in Hyperlipidemic Subjects." Journal of agricultural and food chemistry vol. 64,24 (2016): 5137. doi: https://doi.org/10.1021/acs.jafc.6b02583
Romeu M, Rubió L, Sánchez-Martos V, Castañer O, de la Torre R, Valls RM, Ras R, Pedret A, Catalán Ú, López de Las Hazas Mdel C, Motilva MJ, Fitó M, Solà R, Giralt M. Correction to Virgin Olive Oil Enriched with Its Own Phenolics or Complemented with Thyme Phenols Improves DNA Protection against Oxidation and Antioxidant Enzyme Activity in Hyperlipidemic Subjects. J Agric Food Chem. 2016 Jun 22;64(24):5137. doi: 10.1021/acs.jafc.6b02583. Epub 2016 Jun 14. PMID: 27299805.
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