Extra virgin olive oil modulates brain docosahexaenoic acid level and oxidative damage caused by 2,4-Dichlorophenoxyacetic acid in rats
Crossref DOI link: https://doi.org/10.1007/s13197-015-2150-3
Published Online: 2016-01-05
Published Print: 2016-03
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Amel, Nakbi
Wafa, Tayeb
Samia, Dabbou
Yousra, Belaid
Issam, Chargui
Cheraif, Imed
Attia, Nebil
Mohamed, Hammami
Text and Data Mining valid from 2016-01-05