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Modification of In Vitro and In Vivo Antioxidant Activity by Consumption of Cooked Chickpea in a Colon Cancer Model
Cid-Gallegos, MarÃa S., Sánchez-Chino, Xariss M., Ãlvarez-González, Isela, Madrigal-Bujaidar, Eduardo, Vásquez-Garzón, Verónica R., Baltiérrez-Hoyos, Rafael, Villa-Treviño, Saúl, Dávila-OrtVolume:
12
Journal:
Nutrients
DOI:
10.3390/nu12092572
Date:
August, 2020
File:
PDF, 2.24 MB
2020