Exploring the Antioxidant Potentiality of Two Food By-Products into a Topical Cream: Stability, in Vitro and in Vivo Evaluation

AuthID
 P-00K-F64
4
Author(s)
Tipo de Documento
Article
Year published
2016
Publicado
in DRUG DEVELOPMENT AND INDUSTRIAL PHARMACY, ISSN: 0363-9045
Volume: 42, Número: 6, Páginas: 880-889 (10)
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Publication Identifiers
SCOPUS: 2-s2.0-84967139378
Wos: WOS:000373821900006
Source Identifiers
ISSN: 0363-9045
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