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Ish: ANTIRADICAL ACTIVITY OF FOOD ADDITIVES «ASFAM» AND «ASFALAYM»
Evaluation of antioxidant activity of cornelian cherry (Cornus Mas L.)
İlhami Gülçın, Şükrü Beydemir, G. Şat +1
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B N Ames, Mark K. Shigenaga, Tory M. Hagen
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Farizaxon Abdulaziz qizi Aliyeva, Shaxobidin Xasanboyevich Abdulloyev, Barnoxon Nabiyevna Sattarova
MaqolaOchiq kirishBiochemical Acid Research StudiesJournal of Chemistry of Goods and Traditional Medicine20252 iqtibosABI