The in vivo anti-inflammatory potential of Myrciaria glazioviana fruits and its chemical profile using mass spectrometry

Título:

The in vivo anti-inflammatory potential of Myrciaria glazioviana fruits and its chemical profile using mass spectrometry

Autor:

Aislan Cristina Rheder Fagundes Pascoal

Vinicius D´Avila Bitencourt Pascoal

Ano:

2020

DOI:

10.1016/j.fbio.2020.100777

Revista:

Food Bioscience

ISSN:

22124292

Home:

[doi:10.1016/j.fbio.2020.100777]

Idioma:

Inglês

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