Article Versions Notes

Serrano A, González-Sarrías A, Tomás-Barberán FA, Avellaneda A, Gironés-Vilaplana A, Nieto G, Ros-Berruezo G. Anti-Inflammatory and Antioxidant Effects of Regular Consumption of Cooked Ham Enriched with Dietary Phenolics in Diet-Induced Obese Mice. Antioxidants. 2020; 9(7):639. https://doi.org/10.3390/antiox9070639

Serrano, Antonio, Antonio González-Sarrías, Francisco A. Tomás-Barberán, Antonio Avellaneda, Amadeo Gironés-Vilaplana, Gema Nieto, and Gaspar Ros-Berruezo. 2020. "Anti-Inflammatory and Antioxidant Effects of Regular Consumption of Cooked Ham Enriched with Dietary Phenolics in Diet-Induced Obese Mice" Antioxidants 9, no. 7: 639. https://doi.org/10.3390/antiox9070639

Serrano, A., González-Sarrías, A., Tomás-Barberán, F. A., Avellaneda, A., Gironés-Vilaplana, A., Nieto, G., & Ros-Berruezo, G. (2020). Anti-Inflammatory and Antioxidant Effects of Regular Consumption of Cooked Ham Enriched with Dietary Phenolics in Diet-Induced Obese Mice. Antioxidants, 9(7), 639. https://doi.org/10.3390/antiox9070639