Juncaceae species as sources of innovative bioactive compounds for the food industry: In vitro antioxidant activity, neuroprotective properties and in silico studies
2017 ◽
Vol 107
◽
pp. 590-596
◽
Keyword(s):
2019 ◽
Vol 86
◽
pp. 106-112
◽
2015 ◽
Vol 63
(18)
◽
pp. 4580-4586
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Keyword(s):
2017 ◽
Vol 20
(sup3)
◽
pp. S2708-S2722
◽
2014 ◽
Vol 32
(No. 6)
◽
pp. 549-554
◽
2017 ◽
Vol 107
◽
pp. 581-589
◽
Keyword(s):
2019 ◽
Vol 9
(2)
◽
pp. 188-191
Keyword(s):