Salazar, G.J.T.; Dias, F.J.; Ribeiro, P.R.V.; de Brito, E.S.; Canuto, K.M.; Coutinho, H.D.M.; Ribeiro-Filho, J.; Gallo, M.; Montesano, D.; Naviglio, D.;
et al. Antioxidant Activity of Stryphnodendron rotundifolium Mart. Stem Bark Fraction in an Iron Overload Model. Foods 2021, 10, 2683.
https://doi.org/10.3390/foods10112683
AMA Style
Salazar GJT, Dias FJ, Ribeiro PRV, de Brito ES, Canuto KM, Coutinho HDM, Ribeiro-Filho J, Gallo M, Montesano D, Naviglio D,
et al. Antioxidant Activity of Stryphnodendron rotundifolium Mart. Stem Bark Fraction in an Iron Overload Model. Foods. 2021; 10(11):2683.
https://doi.org/10.3390/foods10112683
Chicago/Turabian Style
Salazar, Gerson Javier Torres, Francisco Junio Dias, Paulo Riceli Vasconcelos Ribeiro, Edy Sousa de Brito, Kirley Marques Canuto, Henrique Douglas Melo Coutinho, Jaime Ribeiro-Filho, Monica Gallo, Domenico Montesano, Daniele Naviglio,
and et al. 2021. "Antioxidant Activity of Stryphnodendron rotundifolium Mart. Stem Bark Fraction in an Iron Overload Model" Foods 10, no. 11: 2683.
https://doi.org/10.3390/foods10112683
APA Style
Salazar, G. J. T., Dias, F. J., Ribeiro, P. R. V., de Brito, E. S., Canuto, K. M., Coutinho, H. D. M., Ribeiro-Filho, J., Gallo, M., Montesano, D., Naviglio, D., Zengin, G., & da Costa, J. G. M.
(2021). Antioxidant Activity of Stryphnodendron rotundifolium Mart. Stem Bark Fraction in an Iron Overload Model. Foods, 10(11), 2683.
https://doi.org/10.3390/foods10112683
