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Taofiq O, Calhelha RC, Heleno S, et al. The contribution of phenolic acids to the anti-inflammatory activity of mushrooms: Screening in phenolic extracts, individual parent molecules and synthesized glucuronated and methylated derivatives. Food Res Int. 2015;76:821-827doi: 10.1016/j.foodres.2015.07.044.
Taofiq, O., Calhelha, R. C., Heleno, S., Barros, L., Martins, A., Santos-Buelga, C., Queiroz, M. J. R. P., & Ferreira, I. C. F. R. (2015). The contribution of phenolic acids to the anti-inflammatory activity of mushrooms: Screening in phenolic extracts, individual parent molecules and synthesized glucuronated and methylated derivatives. Food research international (Ottawa, Ont.), 76821-827. https://doi.org/10.1016/j.foodres.2015.07.044
Taofiq, Oludemi, et al. "The contribution of phenolic acids to the anti-inflammatory activity of mushrooms: Screening in phenolic extracts, individual parent molecules and synthesized glucuronated and methylated derivatives." Food research international (Ottawa, Ont.) vol. 76 (2015): 821-827. doi: https://doi.org/10.1016/j.foodres.2015.07.044
Taofiq O, Calhelha RC, Heleno S, Barros L, Martins A, Santos-Buelga C, Queiroz MJRP, Ferreira ICFR. The contribution of phenolic acids to the anti-inflammatory activity of mushrooms: Screening in phenolic extracts, individual parent molecules and synthesized glucuronated and methylated derivatives. Food Res Int. 2015 Oct;76:821-827. doi: 10.1016/j.foodres.2015.07.044. Epub 2015 Aug 03. PMID: 28455068.
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