| Title : Extra virgin olive oil modulates brain docosahexaenoic acid level and oxidative damage caused by 2,4-Dichlorophenoxyacetic acid in rats - Amel_2016_J.Food.Sci.Technol_53_1454 |
| Author(s) : Amel N , Wafa T , Samia D , Yousra B , Issam C , Cheraif I , Attia N , Mohamed H |
| Ref : J Food Sci Technol , 53 :1454 , 2016 |
| Abstract : Amel_2016_J.Food.Sci.Technol_53_1454 |
| ESTHER : Amel_2016_J.Food.Sci.Technol_53_1454 |
| PubMedSearch : Amel_2016_J.Food.Sci.Technol_53_1454 |
| PubMedID: 27570270 |