The Effect of Olive Leaf Supplementation on the Constituents of Blood and Oxidative Stability of Red Blood Cells

AuthID
 P-009-KTQ
10
Author(s)
Barbosa, S
·
Silva, M
·
Tipo de Documento
Article
Year published
2014
Publicado
in JOURNAL OF FUNCTIONAL FOODS, ISSN: 1756-4646
Volume: 9, Número: 1, Páginas: 271-279 (9)
Indexing
Wos®
Scopus®
Crossref®18
Google Scholar®
Publication Identifiers
SCOPUS: 2-s2.0-84902656977
Wos: WOS:000338271900028
Source Identifiers
ISSN: 1756-4646
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