Article Versions Notes

Leyva-López N, Peraza-Arias M, Avalos-Soriano A, Hernández C, Lizárraga-Velázquez CE, Heredia JB. Polyphenolic Extracts from Spent Coffee Grounds Prevent H₂O₂-Induced Oxidative Stress in Centropomus viridis Brain Cells. Molecules. 2021; 26(20):6195. https://doi.org/10.3390/molecules26206195

Leyva-López, Nayely, Melissa Peraza-Arias, Anaguiven Avalos-Soriano, Crisantema Hernández, Cynthia E. Lizárraga-Velázquez, and J. Basilio Heredia. 2021. "Polyphenolic Extracts from Spent Coffee Grounds Prevent H₂O₂-Induced Oxidative Stress in Centropomus viridis Brain Cells" Molecules 26, no. 20: 6195. https://doi.org/10.3390/molecules26206195

Leyva-López, N., Peraza-Arias, M., Avalos-Soriano, A., Hernández, C., Lizárraga-Velázquez, C. E., & Heredia, J. B. (2021). Polyphenolic Extracts from Spent Coffee Grounds Prevent H₂O₂-Induced Oxidative Stress in Centropomus viridis Brain Cells. Molecules, 26(20), 6195. https://doi.org/10.3390/molecules26206195