Antioxidant and Neuroprotective Properties of Sour Tea (Hibiscus sabdariffa, calyx) and Green Tea (Camellia sinensis) on some Pro-oxidant-induced Lipid Peroxidation in Brain in vitro

G. Oboh, J. B. T. Rocha
  • Food Biophysics, July 2008, Springer Science + Business Media
  • DOI: 10.1007/s11483-008-9092-5

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http://dx.doi.org/10.1007/s11483-008-9092-5

The following have contributed to this page: Professor Joao Batista Teixeira Rocha