Neuroprotective effect of Picholine virgin olive oil and its hydroxycinnamic acids component against β-amyloid-induced toxicity in SH-SY5Y neurotypic cells
Crossref DOI link: https://doi.org/10.1007/s10616-016-9980-3
Published Online: 2016-05-07
Published Print: 2016-12
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Villareal, Myra O.
Sasaki, Kazunori
Margout, Delphine
Savry, Coralie
Almaksour, Ziad
Larroque, Michel
Isoda, Hiroko
Text and Data Mining valid from 2016-05-07