[1]
M. Deiana, “Lipid peroxidation in plasma of rats treated with Fe-NTA: protective effect of the phenolic fraction of extra virgin olive oil”, Progr Nutr, vol. 9, no. 4, pp. 253–258, Dec. 2007, Accessed: Nov. 28, 2024. [Online]. Available: https://mattioli1885journals.com/index.php/progressinnutrition/article/view/4712