Works citing this work

3 works

Work: Content of redox-active compounds (ie, antioxidants) in foods consumed in the United States

1. YONG‘OQ BARGI TARKIBIDAGI YARALARNI DAVOLASHDA ISHTIROK ETUVCHI MODDALARNING KIMYOVIY TUZILISHI

   Ibrohimjon Rahmonovich Asqarov, Biloliddin Xusanboy o'g'li Nizomov

   ArticleCholesterol and Lipid MetabolismJournal of Chemistry of Goods and Traditional Medicine20220 citations

   ABIABI:AkademIndex/openalex/2022.article.009283

2. YONG‘OQ MEVASI TARKIBIDAGI BO‘QOQ VA GEPATIT KASALLIKLARINI DAVOLOVCHI MODDALARNING KIMYOVIY TUZILISHI

   Ibrohimjon Rahmonovich Asqarov, Biloliddin Xusanboy o'g'li Nizomov

   ArticleCholesterol and Lipid MetabolismJournal of Chemistry of Goods and Traditional Medicine20230 citations

   ABIABI:AkademIndex/openalex/2023.article.009180

3. YONG‘OQ BARGI TARKIBIDAGI YARALARNI DAVOLASHDA ISHTIROK ETUVCHI MODDALARNING KIMYOVIY TUZILISHI

   Ibrohimjon Rahmonovich Asqarov, Biloliddin Xusanboy o'g'li Nizomov

   ArticleCholesterol and Lipid MetabolismJournal of Chemistry of Goods and Traditional Medicine20230 citations

   ABIABI:AkademIndex/openalex/2023.article.017016